Slow Cooked Beef Brisket with Harissa

“Brisket is an often overlooked cut of meat, but cooked slowly with enough love and care it can be coaxed to greatness. Here, I’ve paired it with a fiery, full of flavour North African chilli paste called Harissa that I think you’ll love.” Sarah Graham


Cooks in:        Serves:6

2.5kg piece of brisketHarissa Recipe

  • ¼ cup dried chillies (preferably smoked, and I prefer not too hot)
  • ¼ cup sundried tomatoes
  • 3 large garlic cloves, minced
  • ¼ cup olive oil
  • 1 tsp salt and ground pepper
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 Tbsp chopped fresh mint
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 2 tsp coconut sugar (or alternative of your choice)
  • 1 Tbsp tomato purée

What to do

1. Soak the chillies and sundried tomatoes in hot water for 5 minutes or until softened.

2. Meanwhile, toast the spices in a dry pan over low heat until fragrant.

3. Add the soaked chillies and tomatoes to your pestle and mortar, along with the spices and remaining ingredients and grind into a rough paste.

For the Brisket
Pre-heat your oven to 150C and take a 2.5kg piece of brisket (bone in) and coat it well with the Harissa paste.
Cook for 4 hours, covered, or until the meat is tender.

Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.

Click here for more of Sarah’s delicious recipes.

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