Main Dish

Lebanese Beef Brisket

Soda Rock Winery

8015 Highway 128
Healdsburg, CA 95448

  • RECIPE YEAR: 2019
  • RECIPE BY: William Case
  • YIELD: Serves 4
  • PAIRS WELL WITH: Adams Cabernet Sauvignon

A family recipe from a Lebanese friend, this dish features Middle Eastern–spiced beef brisket served over rice pilaf and drizzled with tahini sauce. Soda Rock's Cabernet Sauvignon is a great match.

Baharat Spice Mix

  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly grated nutmeg
To prepare the baharat spice mix, in a small bowl, stir together the paprika, salt, allspice, pepper, cinnamon, cumin, coriander and nutmeg.


  • 2 pounds beef brisket
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 1/2 cups chicken stock
To prepare the brisket, rub the brisket with the baharat spice mix (recipe above), coating all sides. Let the meat stand at room temperature for 1 hour or refrigerate overnight.

Preheat the oven to 300°F.

Place the brisket in a Dutch oven or other ovenproof baking dish. Add the onion, garlic and bay leaf, then pour the stock around the brisket. Cover the pot, transfer to the oven and cook for 2 hours. Turn the meat over and cook for 3 hours more. 

Remove the lid and increase the oven temperature to 400°F. Continue cooking the brisket for 30 minutes more. The meat will caramelize and the sauce will thicken. Transfer the brisket to a carving board, let rest for 15 to 20 minutes and thinly slice across the grain.

To serve, transfer the rice pilaf (recipe below) to individual plates and top with the brisket. Drizzle with the tahini sauce (recipe below).

Rice Pilaf

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup broken vermicelli pasta
  • 4 cups boiling water
  • 2 cups medium-grain white rice, rinsed and drained
  • 2 teaspoons kosher salt
About 30 minutes before the brisket is done, prepare the rice pilaf.

In a heavy saucepan over medium heat, melt the butter and warm the olive oil. Add the vermicelli and cook, stirring occasionally, until golden, 3 to 4 minutes.

Immediately add the boiling water, rice and salt. Cover and bring to a boil, then reduce the heat to low and cook, covered, until the water is absorbed and the rice and pasta are tender, about 12 minutes.

Tahini Sauce

  • 4 garlic cloves, pressed or minced
  • 1/4 cup fresh lemon juice
  • 1/2 cup tahini (sesame paste)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 6 tablespoons ice water
To prepare the tahini sauce, in a bowl, stir together the garlic and lemon juice. Let stand for 10 minutes to give the garlic time to infuse the lemon juice with flavor.

Pour the garlic mixture through a fine-mesh strainer into another bowl, pressing on the garlic with a spatula to extract as much liquid as possible. Discard the garlic.

Add the tahini, salt and cumin to the bowl with the lemon juice. Add the ice water 2 tablespoons at a time, whisking after each addition, until the tahini sauce is smooth and light in color.

Soda Rock Winery

8015 Highway 128
Healdsburg, CA 95448