By Marzia Shamsi

Just in time for the long weekend ahead, and then the onset on Ramadan soon, followed by Eid, this recipe is a great addition to your menu. It is one of my easiest recipes that can be pre-marinated a day in advance and be ready to go into the oven 2=3 hours before your guest arrive. Enjoy!


  • Beef Brisket    1 1/2 kg
  • Onion       300g
  • Carrot       300g
  • Garlic        4 to 5 Cloves
  • Celery      300g
  • BBQ Sauce  3 to 4 tblsps
  • Salt & Pepper to taste
  • Chicken Stock   1/2 Ltrs


  • Season the brisket with salt & pepper then coat with flour
  • Pan sear the brisket until its golden brown on all sides. Remove
  • In the same pan, sweat your veggies & add the stock. Add to the brisket
  • Cook in the oven at  250 C for 2 to 3 hrs  basting every 20 minutes with  BBQ Sauce
  • Remove the brisket from the the tray & puree the sauce
  • Let it cool down slice or pull and mix with the sauce

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.