Ingredients
- beef brisket (if rolled, unroll it)
- red onions, finely sliced
- ½ pomegranate, seeds only
- cooked giant couscous tossed through with 10g coriander leaves, a little urfa chilli, sliced cucumber and lemon zest (optional), to serve
- 120ml pomegranate molasses
- 60ml olive oil
- 2 tsp ras el hanout
- 4 garlic cloves, finely chopped
- 1 tsp urfa chilli flakes
Method
-
Mix the marinade ingredients in a small bowl with ¾ tsp fine salt. Put the beef in a large, ovenproof dish. Pour half the marinade over the beef and spread evenly, then turn it over and pour the rest over the meat over the meat to coat. Cover and chill overnight.
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