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.
Ingredients
Brisket and Freek
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+
E£0.0
The Brisket:
Garlic, powder
/g
5.0 g
0%
Cumin, powder
/g
5.0 g
0%
Brown sugar
/g
40.0 g
0%
Dry mustard
/g
30.0 g
0%
Bay Leaves
/g
1.0 g
0%
Brisket
/kg
1.5 kg
0%
The Sauce:
Knorr Demi Glace Base (6x750g)
/g
80.0 g
0%
150
loyalty points
Water
/l
1.0 l
0%
The Freek:
Olive oil
/ml
50.0 ml
0%
Onion, chopped
/g
200.0 g
0%
Rosemary
/g
1.0 g
0%
Black pepper
/g
2.0 g
0%
Freak, soaked
/kg
1.2 kg
0%
/
The Brisket:
-
Garlic, powder 5.0 g
-
Cumin, powder 5.0 g
-
Brown sugar 40.0 g
-
Dry mustard 30.0 g
-
Bay Leaves 1.0 g
-
Brisket 1.5 kg
The Sauce:
-
Water 1.0 l
The Freek:
-
Olive oil 50.0 ml
-
Onion, chopped 200.0 g
-
Rosemary 1.0 g
-
Black pepper 2.0 g
-
Freak, soaked 1.2 kg
Preparation
-
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.
