Brisket and Freek

No need to worry about your Iftar Menu with the brisket and freek, this recipe adds beautiful color and a tangy flavor to your Ramadan table. Check the recipe here.

The Brisket:
- Preheat the oven to 180°C.
- Make a dry rub by combining, salt, garlic and onion powders, black pepper, sugar, mustard, and bay leaves.
- Season the raw brisket on both sides with the rub.
- Place the brisket in a roasting pan and roast, uncovered, for 1 hour.
- Cover pan tightly and continue cooking for a further 3 hours, or until fork-tender.
The Sauce:
- Add Knorr Demi Glace Base to 1L warm water on medium heat and stir until boiling.
The Freek:
- Trim the fat off the cooked Brisket and cut the meat into cubes. Save the juices from the pan.
- In a sauté pan add the olive oil and cook the onion on low heat.
- Mix the onion with rosemary and freek, season with black pepper and set half of it in a tagine.
To Serve:
- Add the beef cubes, then cover with the rest of the freek.
- Add the prepared Knorr Demi Glace Base and the pan juice from the Brisket.
- Cook in the oven at 180°C for 25 minutes.