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.