Serve this spicy beef dish by Tom Niall on top of cucumber, natural yoghurt and mint salad.


  • 1kg piece boneless brisket

  • 2 tbs smoked paprika

  • 2 tbs dried chilli flakes

  • 2 tbs garlic

  • 1 tbs ground coriander

  • 1 tbs ground cumin

  • 2 tbs worcestershire sauce

  • 1 tbs salt

  • 2 tbs brown sugar

  • 1 tbs olive oil


  • 1.

    Pre heat oven to 150c

  • 2.

    Place brisket on a roasting tray and rub with olive oil and season with the salt. Roast uncovered for 2 hours at 150c

  • 3.

    Place all the remaining dried ingredients into a mortar and pestle and mix. Then add worcestershire sauce and mix until the rub represents a 'crumble'. Set aside

  • 4.

    Once beef is cooked, remove and rest uncovered until its cool enough to handle easily. Tear apart the brisket with your hands into long and chunky pieces, not too fine

  • 5.

    Cover the torn beef with all of the spice rub and rub until well coated. Pan fry on a high heat, adding just a small amount of olive oil, for 10 mins or until the beef is starting to really crisp up.

  • 6.

    Serve on top of cucumber, natural yoghurt and mint salad

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 777kj
  • Fat Total 60g
  • Saturated Fat 23g
  • Protein 46g
  • Carbohydrate 12g
  • Sugar 6g
  • Sodium 649mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Preparation Time: 2 hours

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