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The Brisket:

  • Garlic, powder 5 g
  • Cumin, powder 5 g
  • Brown sugar 40 g
  • Dry mustard 30 g
  • Bay Leaves 1 g
  • Brisket 1.5 kg

The Sauce:

The Freek:

  • Olive oil 50 ml
  • Onion, chopped 200 g
  • Rosemary 1 g
  • Black pepper 2 g
  • Freak, soaked 1.2 kg
  1. 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.
  2. The Sauce:

    • Add Knorr Demi Glace Base to 1L warm water on medium heat and stir until boiling.
  3. 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.
  4. 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.
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