Coffee and cardamon brisket
Slow-cooked until tender with rich flavour from coffee and cardamon rub, finished with walnuts and persian fetta. Start this recipe a day ahead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Mortar and pestle
- Blender
- Roasting pan
- Skillet
- Mixing bowl
- Oven
- Refrigerator
- Aluminum foil
- Measuring spoon
- Spoon
- Colander
- Chef's knife
- Cutting board
- Fork
- Airtight container
Ingredients
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- ½ teaspoon cardamom seeds
- 2 tablespoons ground coffee
- 2 teaspoons brown sugar
- 1 cup (250ml) beef stock
- 1 1/2 kg (3lb) beef brisket, trimmed
- 1 tablespoon lime juice
- ½ teaspoon sea salt flakes
- 1 teaspoon caster (superfine) sugar
- 1 small red onion (100g), sliced thinly
- ½ cup (50g) walnuts, roasted, chopped
- 100 g (3oz) persian fetta, crumbled
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