Brisket with romesco

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Community Member


Easy 👌


red pointed peppers
½ package parsley
3 cloves garlic
⅔ tbsp olive oil
65 g almonds
1 dash salt
3½ tbsp brown sugar
1 kg beef brisket
3 tbsp salt
1 tsp ground cumin
½ tsp ground coriander
½ tsp garlic powder
1 tbsp Ground black peppercorn
1½ tbsp Beef Stock powder
3½ tbsp brown sugar
3 leaves bay leaves
⅔ tsp dried oregano
½ tsp dried rosemary


  • blender
  • knife
  • cutting board
  • Step 1/9

    • 1 kg beef brisket
    • 3 tbsp salt
    • 1 tsp ground cumin
    • ½ tsp ground coriander
    • ½ tsp garlic powder
    • 1 tbsp Ground black peppercorn
    • 1½ tbsp Beef Stock powder
    • 3½ tbsp almonds

    First take the brisket and trim it if there is too much fat and then combine all the seasoning and cover the brisket with it and let it rest for at least 2-3 hours to allow the seasoning to get all the way through to the center of the brisket ( also you could let it rest overnight in the fridge)

  • Step 2/9

    • tomatoes
    • red pointed peppers
    • 3 cloves garlic

    Now on to making the romesco sauce, cut the tomatoes and peppers in half (you can de-seed the pepper if you want to decrease the heat) and the. Roast them with the garlic in the oven on 180c for 15-25 mins and check them every 5 mins to make sure that they aren’t burned.

  • Step 3/9

    • ½ package parsley
    • ⅔ tbsp olive oil
    • 65 g almonds
    • lemon
    • blender

    After the tomatoes, peppers and garlics finish roasting add them in the blender with the almonds, parsley, olive oil and the juice of the lemon

  • Step 4/9

    • 1 dash salt
    • 3½ tbsp almonds

    After blending the romesco sauce, taste it and add salt and sugar to taste

  • Step 5/9

    • onion
    • knife
    • cutting board

    Now cut the onion into crescents (half-circles)

  • Step 6/9

    • 3 leaves bay leaves
    • ⅔ tsp dried oregano
    • ½ tsp dried rosemary

    Get an oven proof pot and lay 1/2 the onion, bay leaves, oregano and rosemary then lay the brisket on top of them and then put the rest of the onion, bay leaves, oregano and rosemary on top of the brisket.

  • Step 7/9

    Cover the whole brisket with the romesco sauce and then cover the oven proof pot with a tin foil and put it in the oven for 3 hours on 165C

  • Step 8/9

    After 3 hours take the tin foil out and continue cooking the brisket for half an hour on 165C

  • Step 9/9

    Take the brisket out and let it rest for 10-15 minutes and then it’s ready to serve. A beautiful brisket with romesco sauce. And if you have some time it goes well with some rice and vegetables. But most importantly please do enjoy and tell me if you have any ideas on how to make it even better👍🏼.