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Saleeg with pulled Australian beef brisket

Saleeg with pulled Australian beef brisket



Prep Time

10 mins

Cook Time

40 min


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.
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