LK BonabiBeef Brisket in a Saffron, Cinnamon and Onion gravy
Hands down this has got to be one of the simplest and easiest dishes I've made and how wonderful it turned out after a good 4 hours in the oven.
Absolutely moist and tender, the aroma just filled everywhere. I've sprinkled some ground pistachios on top to give it a Christmassy feel. The saffron and cinnamon were not overpowering at all and really complemented the subtle taste I was after. This is a good chunk of meat so ideal for a family get together.
Ingredients
Beef brisket (medium)
2 onions ( medium size)
2 tbsp olive oil
1 1/2 tsp coarse black pepper (ground)
1 1/2 tsp rock salt flakes
pinch of saffron (ground)
1 cinnamon stick
2 cloves of garlic (keep whole)
Method
Step 1
In a roasting tin place the beef brisket
Rub olive oil all over the brisket
Rub the salt and pepper all over the brisket
Chop the onions and add to the roasting tin
Add three cups of cold water
Add the saffron, 1/2 tsp salt, 1/2 tsp pepper and stir into the water
Add the cinnamon stick
Step 2
Cover the roasting tin with foil
Place in the oven gas mark 7 (220 °C) for 3 1/2 to 4 hours
Check the brisket every hour to ensure the water does not reduce too much and to pour the gravy over the brisket to keep it moist. If the gravy reduces too much just add another cup of water
Step 3
Remove from the oven and let it rest for 30 mins
Separate the brisket from the gravy
For the gravy you can either server as is or blend to a smooth consistency
You can serve the beef brisket anyway you like. I enjoyed it with roast potatoes. The next day I had the left overs sandwiched in a Barbari bread and enjoyed it with traditional sweetened Persian tea.
