Coffee and cardamom brisket




Coffee & cardamom brisket


2 teaspoons cumin seeds

2 teaspoons coriander seeds

½ teaspoon cardamom seeds

2 tablespoons ground coffee

2 teaspoons brown sugar

1-1.5kg beef brisket, trimmed

1 cup (250ml) beef stock

Quick pickled onion

1 tablespoon lime juice

½ teaspoon sea salt flakes

1 teaspoon caster sugar

1.      Toast seeds in a small dry frying pan over medium heat for 1 minute or until fragrant.  Using a mortar and pestle or small blender, pound or blend to a powder. Place 1 teaspoon of the spice mix and 1 teaspoon of the coffee in a small bowl; reserve for serving. Add remaining coffee and the brown sugar to the remaining spice mix; season.

2.      Rub spice mix over beef and place in large bowl. Cover; refrigerate overnight.

3.      Preheat oven to 150°C/300°F. Oil a medium roasting pan. Place beef and stock in pan; cover with foil. Roast beef for 5 hours, turning pan halfway through cooking, or until beef is very tender; beef should be falling apart and easy to shred with two forks.

4.      Meanwhile, combine juice, salt and caster sugar in a small bowl, add onion; mix well. Stand for 10 mins; drain.

5.      Slice and coarsely shred brisket.

Tips: due to the coffee, expect the spice rub to be very dark once roasted; however, it will not taste burnt.

The rub can be made in a large quantity and stored in an upright container at room temperature for up to 3 months.

Serve with salted fries or roast pumpkin, pickles and a green salad. Leftovers make a delicious sandwich filling with smoky hot or barbeque sauce.

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