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

Name: Slow-braised beef brisket with spiced potato, preserved lemon and saffron cous cous
Ingredients: 2 teaspoons minced preserved lemon; 2 cloves garlic, minced; salt; 50 g unsalted butter; 1 tablespoon minced red onion; ½ cup flat-leaf parsley; 750 ml White Chicken Stock; 1 preserved lemon; 500 g cous cous; ½ teaspoon saffron threads; 3 litres Beef Stock; 1 teaspoon hot paprika; 12 kipfler or other waxy potatoes, thickly sliced; 1 red bird’s-eye chilli, minced; 2 teaspoons Ras el Hanout; 6 cloves garlic, minced; 1 tablespoon minced ginger; freshly ground black pepper; 2 brown onions, minced; 1 x 2 kg piece beef brisket; 200 ml olive oil; 2 teaspoons coriander seeds; 2 large dried chillies; 1 teaspoon cumin seeds

Preparation info

Difficulty
Complex

Appears in

Spice

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!

Ingredients

Preserve
Stew
Winter

Ingredients

Method