7 Hour Slow Cooked Beef Brisket with Israeli Cous Cous

Game Changer Good! 

This lemony, flavour packed beef brisket is sure to be a crowd pleaser! It also makes a mean taco filling! 

INGREDIENTS:

Beef Brisket: 

• 1 cup (loosely packed) coarsely chopped coriander
• 2 tbsp each coriander and cumin seeds, and sumac
• 1 tbsp brown sugar 
• 6 garlic cloves
• 2 tsp sea salt (preferably flakes) 
• 1 lemon, rind finely grated, lemons thinly sliced
• 2 tbsp olive oil
• 1 cup good white wine
• 1 beef brisket (about 1.2kg)

Israeli Cous Cous: 

• 2 tbsp olive oil
• 2 onions, thinly sliced
• 3 garlic cloves, diced
• 1 tsp chill flakes
• 1 zucchini shaved (use a peeler on the whole vegetable) 
• 300 gm Israeli couscous
• 550 ml chicken stock
• ½ cup each (loosely packed) coarsely torn parsley, mint and coriander 
• Salt and Pepper to taste 

METHOD:

1. Preheat oven to 200C.

2. Pound coriander, spices, garlic, rind and 2 tsp fine sea salt with a mortar and pestle to a coarse paste, then mix in oil. Cut off the large sections of fat on your piece of brisket and slice into large 2 - 3cm slices. Place meat in a bag and add in the paste. Use the bag to cover all the meat in the paste. 

​3. Layer lemon slices over the base of a deep oven dish, place lamb on top, pour 125ml water and 1 cup white wine into the tray and sprinkle the brown sugar over the meat. Roast for 30 minutes.  Reduce heat to 120C, cover pan with foil and cook, basting occasionally, until very tender (6 - 7 hours). Remove foil for last hour of cooking to crisp the top of the meat. 

4. In a large pan heat the oil and fry off the shaved zucchini for 1 - 2 mins. Set aside. 

​5. Add the onion to the pan and fry off until golden and tender (8 - 10mins). Add in the garlic and chill flakes then reduce heat to medium. Add in the couscous and stock. Reduce heat to low, cover and cook until stock has been absorbed (20-22 minutes). Gently stir in the zucchini and set aside covered to steam for 15 minutes. Season to taste, add remaining ingredients, reserving some herbs, to serve on top of the hot beef scattered with remaining herbs.