Serve this spicy beef dish by Tom Niall on top of cucumber, natural yoghurt and mint salad.
Pre heat oven to 150c
Place brisket on a roasting tray and rub with olive oil and season with the salt. Roast uncovered for 2 hours at 150c
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
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
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.
Serve on top of cucumber, natural yoghurt and mint salad
Nutritional analysis per serving (4 servings)
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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