Slow-braised beef brisket with spiced potato, preserved lemon and saffron cous cous

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

A perfect dish for cold winters that is full of heady spicing and big flavours and uses an under-valued cut of meat. Start the preparation, then leave the pot ticking over for ages — it just gets better and better. In the Restaurant, I cook an 8 kg brisket from a big animal overnight in a very low oven — all the work is done while I sleep!