Slow-Cooked Beef Brisket with Harissa

Ingredients

Cooks in:4 hours (mostly unattended)        Serves:6

2.5kg piece of brisket

Harissa 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.

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