From Snow to Slow Brisket Roast

Prep Time 25 mins
Cook Time 200 mins
Total Time 3 hrs 45 mins
Category:
Difficulty: Intermediate
Servings: 4
Description

This slow-roasted beef brisket is coated in a flavorful tikka masala marinade and cooked gently with onions, tomatoes, and a creamy masala base until tender and juicy. A final high-heat roast adds a lightly charred finish, while roasted vegetables make it a hearty, satisfying meal.

For Brisket (1 kg piece)
  • 1 kg beef brisket
  • 1 tsp salt (adjust if tikka masala mix already salty)
  • 1 tsp red chilli powder (or to taste)
  • ½ tsp turmeric
  • 1 tsp black pepper
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tbsp tikka masala (or BBQ masala mix)
  • 1 tbsp lemon juice or vinegar
  • 2 tbsp oil or melted ghee
  • 1 tbsp mixed dry herbs (optional — oregano, thyme, kasuri methi)
    • For Juicy Masala Base
  • 1 onion, sliced
  • 1 tomato, chopped (or 2 tbsp tomato purée)
  • 2 tbsp yogurt or cream
  • 1 tbsp oil or ghee
  • ½ cup water (or mix of water + yogurt)
    • For Roasted Vegetables
  • 2 carrots, cut into thick sticks
  • 1 bell pepper, cubed
  • 1 zucchini or 1 cup cauliflower florets
  • 1 tbsp olive oil or melted butter
  • Pinch of salt, pepper, and red chilli flake
Instructions
  1. 1
    Mix all the spices with the oil and lemon juice or vinegar.
  2. 2
    Rub the mixture over the brisket.
  3. 3
    Cover and marinate for 4 hours or overnight in the fridge.
  4. 4
    Preheat the oven to 160°C (320°F).
  5. 5
    If the brisket was refrigerated overnight, let it come to room temperature before baking.
  6. 6
    Line a large baking tray with foil, then lay a sheet of parchment paper on top.
  7. 7
    Spread the masala base ingredients—onion, tomato, yogurt or cream, and oil or ghee—in the center.
  8. 8
    Place the marinated brisket on top.
  9. 9
    Pour ½ cup water around the brisket, not over it.
  10. 10
    Wrap the parchment over the meat like a parcel, then seal tightly with foil.
  11. 11
    Bake for 2.5 to 3 hours at 160°C (320°F).
  12. 12
    Do not open the parcel during the first 2 hours.
  13. 13
    After 2.5 hours, check whether the meat is tender and pulls apart easily with a fork. If it is not tender enough, reseal and bake for another 30–40 minutes.
  14. 14
    Carefully open the foil and parchment.
  15. 15
    Collect the juices in a small bowl or pan, if desired.
  16. 16
    Brush the brisket with a little oil or butter.
  17. 17
    Bake uncovered or broil at 200°C (400°F) for 10–15 minutes until the top is lightly charred.
  18. 18
    Let the brisket rest for 15–20 minutes.
  19. 19
    Slice against the grain for tender pieces.
  20. 20
    For masala gravy, simmer the collected juices on the stove for 5–10 minutes until slightly thickened.
  21. 21
    To prepare the roasted vegetables, toss the chopped carrots, bell pepper, zucchini or cauliflower with olive oil or melted butter, salt, pepper, and red chilli flakes.
  22. 22
    Roast on a separate tray at 200°C (400°F) for 20–25 minutes until golden.
  23. 23
    Serve the sliced brisket with the roasted vegetables and masala gravy, if prepared.
Keywords: slow-roasted beef brisket, Pakistani tikka brisket, oven-baked beef brisket, tender beef roast, tikka masala roast, slow-cooked beef, roasted vegetables, spicy beef brisket recipe
Read it online: https://cookedbysabeen.com/recipe/from-snow-to-slow-brisket-roast/

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