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For the brisket:

Baking the rolls:

  • Yeast, dried 20 g
  • Milk 300 ml
  • Sugar 56 g
  • Flour 1.1 kg
  • Warm Water 150 ml
  • Butter 75 g
  • Black sesame seeds 30 g

Serving:

  • Water 2 l
  • Dijon Mustard 500 g
  1. For the brisket:

    • Score the inside of the beef with a sharp knife and rub the Knorr Beef Shawarma Seasoning and sugar all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.
    • The next day, preheat the oven to 160°C. Place the brisket on a wire rack inside a roasting tray and pour the prepared Knorr Demi Glace around the outside. Add rosemary and bay leaves.
    • Cover the whole tray with aluminum foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low.
    • After 4-6 hours, the beef should be soft and tender. Remove from the oven and leave to rest in the aluminum foil for 25 minutes.
  2. Baking the rolls:

    • In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
    • Add yeast mixture to flour and mix. Knead until smooth and elastic. (I use a hand mixer with a kneading attachment.)
    • In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough is really too sticky. Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes.
    • Roll out the dough into 10cm rounds and place approx. 30g of meat filling inside, close up the roll tight. Allow the dough to rise for 10min.
    • Brush with egg wash and sprinkle with sesame seeds.
    • Bake at 180°C for about 12 minutes or until golden brown.
  3. Serving:

    • Serve buns with additional ready Knorr Gravy Sauce & Dijon Mustard.
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