Recipe

Coffee & cardamon brisket

Beef brisket is slow-cooked until tender and falling apart with rich flavours thanks to the ground coffee and cardamon rub.

  • 5 hrs 30 mins cooking
  • Serves 6
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We've finished it off with walnuts and persian fetta and recommend a good serving of wedges or mash on the side.
You will need to start this recipe a day ahead.

Ingredients

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon cardamom seeds
  • 2 tablespoons ground coffee
  • 2 teaspoons brown sugar
  • 1 cup (250ml) beef stock
  • 1.5 kg (3lb) beef brisket, trimmed
  • 1 tablespoon lime juice
  • ½ teaspoon sea salt flakes
  • 1 teaspoon caster (superfine) sugar
  • 1 small red onion (100g), sliced thinly
  • ½ cup (50g) walnuts, roasted, chopped
  • 100 g (3oz) persian fetta, crumbled

Method

  • 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.

Notes

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.

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