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1
Spice Rub
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2
Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup.
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3
Yogurt Sauce
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4
Strain yogurt with a cheese cloth for about an hour or until yogurt thickens. Mix with garlic and salt to taste. Set aside and keep in the refrigerator until use.
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5
Brisket
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6
Pre-heat oven to 375 degrees F.
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7
Pat beef brisket dry and season with salt and pepper. Rub spice mix over both sides of the brisket and refrigerate for at least 30 minutes.
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8
Heat 1 tablespoon of oil in an oven-safe dutch oven on the stove top over medium high heat. Brown brisket on both sides - 5 minutes each.
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9
In the meantime, cook onions in a saute pan over medium heat in remaining tablespoon of oil. Once onions soften, reduce heat to medium low and allow to cook thoroughly for 15 - 20 minutes. Add garlic, salt and pepper for one minute and then add water. Bring mixture to a boil.
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10
Once brisket is browned on both sides, pour mixture over the brisket, place the lid on the dutch oven just slightly ajar and place in the oven.
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11
Allow brisket to roast for 1 hour and 45 minutes. Check the brisket halfway through and add water of needed.
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12
Remove brisket from oven and allow it to cool completely (about 1 hour). Remove brisket from dutch oven, scrape off onions and wrap in foil. Keep brisket in the refrigerator overnight.
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13
Keep onion mixture in a separate container and keep in the refrigerator.
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14
Pre-heat oven to 350 degrees F.
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15
Slice brisket against the grain and place into an oven-safe dish.
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16
Remove fat from the onion mixture and place into a blender - blend until smooth (add water if mixture is too thick).
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17
Pour gravy over brisket and bake for 35-40 minutes or until brisket is warmed through.
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18
Remove from the oven, drizzle yogurt sauce over brisket, top with fresh coriander (cilantro) and serve.
