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Brisket feast platter

Brisket feast platter

Brisket feast platter

1kg beef brisket
For the rub:
1 lemon, boiled for 10 minutes
Salt and freshly ground black pepper
1T ground coriander
1T ground cumin seeds
1T mustard powder
4 cloves of garlic
2T extra virgin olive


For the healthy hummus: blend together
1 X 400g can chickpeas
1T peanut butter
1 clove of garlic, finely chopped
1/2 cup plain fat free yoghurt
1/2 lemon juiced.
Salt and freshly ground black pepper to taste
4 Whole what pita breads, toasted and halved
Serve with pickles on the side

Remove the brisket from the fridge and allow to rest and reach room temperature for 30 minutes, allowing the mea to relax.
Add a lemon to a pot of lightly seasoned water and boil for 10 minutes or until completely soft. Add the whole lemon to a blender along with some seasoning, the spices, garlic and the olive oil.
Blend together in a blender until a paste is formed. Rub the paste over the beef before adding to a large roasting dish. Add 2 large glasses of water before covering the dish with foil and roasting slowly in the oven at 160C for 2 hours. Remove the foil and roast at 180C for another 30 minutes.


Allow the meat to rest for 30 minutes before slicing or pulling apart and serving with the hummus and flat breads. For a little tang serve pickles with the dish.

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