Name: Coffee and cardamon brisket
Cook time: 330 min
Total time: 330 min
Yield: 6
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; 1.5 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

Beef brisket is slow-cooked until tender and falling apart with rich flavours thanks to the ground coffee and cardamon rub.

We’ve finished it off with walnuts and persian fetta and recommend a good serving of wedges or mash on the side.

You will need to start this recipe a day ahead.

Would you prefer a Vietnamese-style beef brisket or more slow cooked beef recipes?

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

1.5 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

Method

1.Toast seeds in a small dry frying pan over medium heat for 1 minute or until fragrant. Using a mortar and pestle or small blender, pound or blend to a powder. Place 1 teaspoon of the spice mix and 1 teaspoon of the coffee in a small bowl; reserve for serving. Add remaining coffee and the brown sugar to the remaining spice mix; season.

2.Rub spice mix over beef in a large bowl. Cover; refrigerate overnight.

3.Preheat oven to 150°C/300°F. Oil a medium roasting pan. Place beef and stock in pan; cover with foil. Roast beef for 5 hours, turning pan halfway through cooking, or until beef is very tender; beef should be falling apart and easy to shred with two forks.

4.Meanwhile, combine juice, salt and caster sugar in a small bowl, add onion; mix well. Stand for 10 minutes; drain.

5.Slice and coarsely shred brisket. Sprinkle with reserved spice mix and top with pickled onions, walnuts and fetta; serve.

Due to the coffee, expect the spice rub to be very dark once roasted; however, it will not taste burnt.

Serve it Serve with shake and bake wedges (page 68), or one of the mashes on page 28, or pickles and a green salad. Leftover brisket makes a delicious sandwich filling with smoky hot or barbecue sauce.

Store it The rub can be made in a large quantity and stored in an airtight container at room temperature for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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