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Writer's picturebrkt-ברקט

Ethioashki Brisket

From Avi. A nice cross between Ethiopian and Ashkenazi.


Ingredients:

3.5 pounds (1.5 kilos) brisket, no fat trimmed

3 tablespoons (45 grams) whole coriander seeds

1 teaspoon (4.2 grams) cinnamon

2 tablespoons (30 grams) ground berbere

1 very large or 2 small yellow onions

Kosher salt

Freshly ground black pepper


Directions:

Preheat oven to 300 F. (150 C.)

Peel and halve onion. Slice one half into fine slices radially, cut the other half into large chunks.


Cover both sides of brisket in coarsely ground black pepper

Place brisket fat side up in Dutch oven or cocotte

Sprinkle the coriander seeds over the fat side, pushing them in slightly with your fingers

Dust cinnamon evenly on top of coriander

Dust berbere evenly making sure to cover the whole surface

Place the thinly sliced onions evenly on the fat side

Place the chunks of onions around the sides of the brisket

Sprinkle salt over the meat and the onions

Place in oven for three hours with lid on.


Remove from oven, let rest for ten minutes. Slice against the grain.

The flavors should be spicy and sweet


Enjoy! !בתיאבון










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