COFFEE & CARDAMOM BRISKET

PREP + COOK TIME 5 HOURS 30 MINUTES (+ REFRIGERATION & STANDING) SERVES 6

You’ll need to start recipe a day ahead.

2 teaspoons cumin seeds

2 teaspoons coriander seeds ½ teaspoon cardamom seeds 2 tablespoons ground coffee 2 teaspoons brown sugar

1.5kg beef brisket, trimmed

1 cup (250ml) beef stock

1 tablespoon lime juice

½ teaspoon sea salt flakes

1 teaspoon caster sugar

1 small red onion (100g), sliced thinly ½ cup (50g) walnuts, roasted, chopped 100g persian fetta, crumbled

½ cup loosely packed fresh coriander leaves

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/130°C fan. Oil a medium roasting pan. Place beef and stock in pan; cover with foil. Roast beef, turning pan halfway through cooking, for 5 hours or until beef is very tender; beef should be falling apart and easy to shred with two forks.

4 Meanwhile, to make pickled onions, 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. Serve sprinkled with reserved spice mix. Top with pickled onions, walnuts, fetta and coriander.

SERVING SUGGESTION

Serve with roast pumpkin, pickles and a green salad.

Leftovers make a delicious sandwich filling with smoky hot or barbecue sauce.