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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