Pot Roast Brisket With Harissa and Spices

Pot Roast Brisket With Harissa and Spices

By SABRINA GHAYOUR
Total time 5 hours and 40 minutes
Serves 6-8

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket (see note in Step 1 of recipe) for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.” She recommends serving it “with mashed root vegetables or shredded up and served with flatbread, yogurt, and a dash of pomegranate molasses, pomegranate seeds, and some fresh herbs, such  as mint.” Leftovers make for an excellent sandwich or pot pie filling, or combine them with a can of coconut milk and serve over rice for a comforting stew.

Ingredients

INGREDIENTS

2 (heaping) Tbsp. Collected Foods
Wild Rose Harissa

51⁄2 lb. untrimmed flat-cut beef brisket,
preferably rolled (see note below)

1 Tbsp. Diamond Crystal or 13⁄4 tsp.
Morton kosher salt
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground fenugreek
1 tsp. ground turmeric
Freshly ground pepper

Preparation

STEP 1

A note on the meat: The original recipe
calls for “boned and rolled beef brisket,”
a cut that’s common in the UK but
not available in the US. Instead, ask
your butcher to roll a 51⁄2-lb. 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, says Heather Marold Thomason
of Hungry Heart, Substack.

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. 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.

STEP 2

Preheat oven to 350°. Stir rose harissa, salt,
cinnamon, cumin, fenugreek, turmeric,
a generous amount of pepper, and 3 cups
water in a medium bowl to combine.

STEP 3

Place brisket in a large Dutch oven or
an ovenproof casserole dish with a lid
and pour spice mixture over. Roast,
uncovered, basting every 30 minutes or
so, 2 hours.

STEP 4

Cover pot and bake, basting meat every
30 minutes, 2 hours. Remove lid and
roast brisket until deeply browned and
an instant-read thermometer inserted
into thickest part registers 195°–205°,
about 1 hour. Let rest in pot 30 minutes,
then slice against the grain. Serve with
any liquid in pot spooned over.

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