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Ingredients
Method
- 1 unrolled beef brisket
- 2 red onions, finely sliced
- ½ pomegranate, seeds only
- For the Marinade
- 120ml pomegranate molasses
- 65ml olive oil
- 2.5 tsp ras el hanout spice mix
- 4 chopped garlic cloves
- Pinch of chilli flakes
- Mix the marinade ingredients in a bowl with 1 tsp of salt. Place the unrolled brisket in a large oven dish, and coat with the marinade. Cover and chill overnight in the fridge. The next day, preheat the oven to 240C, give the meat a good rub with the run-off from the marinade, then stuff half the onions underneath and leave the other half on top of the fatty side, facing up.
- Cover with foil and roast the beef for 15 mins, then reduce the heat to 170C and roast for another 2.5 - 3 hours. Rest the brisket for about 20 mins, still with the oil on it, then transfer to a board and cover with pomegranate seeds. Serve shredded with couscous, pitta, and any dips you fancy.
3 hrs
4 serving
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