Slow Cooked Middle Eastern Scotch Beef Brisket with Harissa Carrots and Tahini Yogurt

Nutrition

Energy 748kcal
Fat 25g
Sat Fat 7.8g
Carbs 64g
of which sugars 24g
Protein 62g

Ingredients

Cooking Method

Method

1
Using a small knife, make small incisions over the brisket approx. 1 cm deep. Add 1 tbsp olive oil, the orange zest and juice, 3 crushed garlic cloves, the ras el hanout, 2 tbsps of pomegranate molasses, and a pinch of salt and pepper to a small bowl and mix well. Place the brisket in a pyrex or ceramic dish and pour over the marinade. Massage the marinade over the beef, cover with clingfilm and leave to marinade in the fridge for at least two hours or ideally overnight.
2
Preheat the oven to 140°C fan/160°C.
3
Remove the brisket from the fridge 30 mins before cooking to allow it to come up to room temperature.
4
Heat a large casserole dish over a medium/high heat. Leave the excess marinade in the dish and brown the brisket on all sides until nicely browned and set aside.
5
Add the chopped onion to the casserole dish turn the heat down to medium and fry for 10 mins until soft and golden. Add the brisket back to the casserole dish, sitting on top of the onions. Pour in the leftover marinade and beef stock so the liquid comes halfway up the brisket. Allow the stock to boil before putting a lid on and placing it in the oven to slow cook for 3 hours. Alternatively, place in a slow cooker, turn to high and cook for 3 hours.
6
After 3 hours, turn the brisket over and continue to cook for 3 more hours.
7
After 6 hours, using two forks, check the brisket meat is tender and falling apart. Remove the brisket to a plate and cover with foil to rest. Turn the oven up to 180°C fan/200°C.
8
Sieve the onions from the cooking liquor, add the remaining tbsp of pomegranate molasses and reduce the gravy in a saucepan until rich and syrupy.
9
Meanwhile, add the carrots to a parchment lined baking tray. Add the harissa, honey, 1 tbsp olive oil and a good amount of seasoning. Toss together so the carrots are well coated and roast for 35-40 mins until caramelised.
10
For the tahini yoghurt, mix the Greek yoghurt, tahini, juice from one lemon and remaining crushed garlic clove in a small bowl. Season to taste.
11
Cook the couscous according to the packet instructions then add to a serving bowl and stir through some chopped parsley, the juice of a lemon, a tbsp of the reduced gravy from the beef and plenty of seasoning to taste.
12
Pile the shredded beef onto a large platter and drizzle over the rich gravy. Top with the chopped pistachios, pomegranate seeds and a handful of chopped parsley.
13
When the carrots are ready, spread the tahini yoghurt onto a large dish and top with the roasted carrots.

Find your
local butcher

Buy your meat locally from one of our Scotch Butchers Club members or at one of our partner retailers. Ask your local Scotch butcher to recommend their favourite recipes and trust them to give you the perfect, high-quality cuts you will need with craftsmanship and confidence.

Find a Butcher

Enjoy
Scotch Anywhere

Whether you are fine dining in a top restaurant venue or sharing a BBQ in the garden with friends, Scotch Beef, Scotch Lamb and Specially Selected Pork will provide the perfect quality you are looking for every time.

Make it an Experience