Saleeg with pulled Australian beef brisket

Serves

Prep Time

10 mins

Cook Time

40 min

Ingredients

750g Australian Beef brisket

2 tsp pepper

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground cardamom

3 cinnamon sticks

2 tsp whole cloves

2 tsp whole cardamom

3 tsp ghee

1 cup chicken stock

1 onion, chopped

2 garlic cloves, minced

3 tbsp tahini

1 cup short-grain rice

1 cup full fat milk

2 small pearls of mastic tear

To Garnish

Salt to taste

Green onions, to garnish

Melt ghee in a pressure cooker and then add onions. Place the beef.
Add water and cook for 15-20 minutes.
In a separate pot, melt ghee and add rice along with cinnamon, cloves, and cardamom.
Add chicken stock to the rice along with pepper, coriander, cumin, cardamom powder, garlic, and salt.
Next, pour milk and stir well. Cook for 15 minutes.
Add mastic and pour a ladle of beef broth into the Saleeg. Stir well.
To prepare tahini sauce, combine tahini, water, salt, cumin, garlic, lemon juice and mix well.
For garnish, toss the green part of the onions in olive oil and finely trim using a scissor.
Top the rice with the beef brisket accompanied with tahini sauce and garnish with green onions.