Pot Roast Brisket with Harissa and Spices
Ingredients
- 5½ lb. untrimmed flat-cut beef brisket, preferably rolled (see note below)
- 2 (heaping) tbsp. rose harissa
- 1 tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. ground fenugreek
- 1 tsp. ground turmeric
- Freshly ground black pepper
Instructions
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A note on the meat: The original recipe calls for “boned and rolled beef brisket,” a cut that’s common in the U.K. but not available in the U.S.
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Instead, ask your butcher to roll a 5NaN g. untrimmed flat-cut beef brisket for you. While the meat will be slightly different, the cooking method—low, slow, plenty of liquid—will yield the same successful results.
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If your meat comes unrolled, you can roll it yourself: Turn it over so that the fatty side is against your cutting board. Roll it up into a thick log.
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Tie meat at 1" intervals with kitchen twine—double-knot each tie for extra security. Make sure that you roll it so that the grain runs the length of the roast—that way, when you slice it, you’ll be cutting against the grain.
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Do ahead: Brisket can be cooked 3 days ahead. Let cool; cover and chill.
Notes
Imported from Mela.
