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
The Brisket:
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Garlic, powder 5.0 g
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Cumin, powder 5.0 g
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Brown sugar 40.0 g
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Dry mustard 30.0 g
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Bay Leaves 1.0 g
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Brisket 1.5 kg
The Sauce:
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Water 1.0 l
The Freek:
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Olive oil 50.0 ml
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Onion, chopped 200.0 g
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Rosemary 1.0 g
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Black pepper 2.0 g
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Freak, soaked 1.2 kg
Preparation
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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.
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The Sauce:
- Add Knorr Demi Glace Base to 1L warm water on medium heat and stir until boiling.
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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.
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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.
