1.Toast seeds in a small dry frying pan over medium heat for 1 minute or until fragrant. Using a mortar and pestle or small blender, pound or blend to a powder. Place 1 teaspoon of the spice mix and 1 teaspoon of the coffee in a small bowl; reserve for serving. Add remaining coffee and the brown sugar to the remaining spice mix; season.
2.Rub spice mix over beef in a large bowl. Cover; refrigerate overnight.
3.Preheat oven to 150°C/300°F. Oil a medium roasting pan. Place beef and stock in pan; cover with foil. Roast beef for 5 hours, turning pan halfway through cooking, or until beef is very tender; beef should be falling apart and easy to shred with two forks.
4.Meanwhile, combine juice, salt and caster sugar in a small bowl, add onion; mix well. Stand for 10 minutes; drain.
5.Slice and coarsely shred brisket. Sprinkle with reserved spice mix and top with pickled onions, walnuts and fetta; serve.
Due to the coffee, expect the spice rub to be very dark once roasted; however, it will not taste burnt.
Serve it Serve with shake and bake wedges (page 68), or one of the mashes on page 28, or pickles and a green salad. Leftover brisket makes a delicious sandwich filling with smoky hot or barbecue sauce.
Store it The rub can be made in a large quantity and stored in an airtight container at room temperature for up to 3 months.
