Mix the olive oil with the paprika, cumin, cinnamon and za’atar. Rub the brisket with the spicy marinade and leave in the fridge for at least an hour.
Heat the vegetable oil in a pan, season the meat with salt and pepper and then seal it in the pan until the meat is browned. Keep the brisket aside and cook the onions in the same pan until they soften.
Combine the rest of the ingredients together in a mixing bowl. Put the brisket in a deep roasting pan together with the onions and the sauce. Cover the dish with foil and
If you want to thinly slice the brisket, you will need to cool the brisket completely before slicing. Alternatively, simply pull the meat apart and serve.