Coffee and chilli brisket

1. 1

   To make the rub, put the coffee, cardamom seeds, cumin seeds and peppercorns into a spice grinder and blitz to a powder. Mix with the remaining spices, the sugar and salt, then stir in the red wine vinegar and olive oil. Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight.

2. 2

   An hour before you want to start cooking, remove the beef from the fridge so it can come up to room temperature.

3. 3

   To make the beef, preheat the oven to 160C/150C Fan/Gas 3.

4. 4

   Put the onions in a roasting tin or casserole. Sprinkle over the garlic cloves and put the beef on top. Pour the stock or water around the beef. If using a roasting tin, cover tightly with kitchen foil. If using a casserole, put the lid on.

5. 5

   Cook for about 1½ hours. Remove from the oven and turn the beef over, then cover and cook for another 1½ hours. At this point the beef should be done to a slightly firm, sliceable consistency. If you want it soft enough to pull apart, you may need to cook it for another hour.

6. 6

   When the beef is cooked to your liking, remove the foil or lid and cook uncovered for a further 20 minutes.

7. 7

   Remove the beef from the roasting tin, cover with foil and leave to rest.

8. 8

   Pass the cooking liquid and onions through a sieve, into a saucepan (reserve the onions to serve or discard). Squeeze the flesh out of the garlic cloves and add to the pan. Simmer until the liquid has reduced to a syrupy gravy and serve with the beef.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.