Double Beef Brisket & Lamb Shoulder Braise

Name: Double Beef Brisket & Lamb Shoulder Braise
Cuisine: Israel
Ingredients: 3–4 kg Beef brisket (whole); 3–4 kg Lamb shoulder (whole, bone-in); 8 large (quartered) Onion; 20 cloves Garlic; 5 kg (quartered) Potatoes; 2 kg (drained) Canned chickpeas; 12 tbsp Olive oil; 6 tbsp Paprika (sweet); 5 tbsp Cumin (ground); 3 tbsp Turmeric (ground); 7–8 tbsp Salt; to taste Black pepper; 6–8 liters Beef broth or water

A recipe from Israel.

🇮🇱 IsraelhighProteinmegaBraiseshabbatcelebrationtwoMeats

Double Beef Brisket & Lamb Shoulder Braise

Nutrition (per serving)

920Calories

78 gProtein

58 gCarbs

68 gFat

10 gSugar

1900 mgSalt

Ingredients

3–4 kg Beef brisket (whole)
3–4 kg Lamb shoulder (whole, bone-in)
8 large (quartered) Onion
20 cloves Garlic
5 kg (quartered) Potatoes
2 kg (drained) Canned chickpeas
12 tbsp Olive oil
6 tbsp Paprika (sweet)
5 tbsp Cumin (ground)
3 tbsp Turmeric (ground)
7–8 tbsp Salt
to taste Black pepper
6–8 liters Beef broth or water

Method

Preheat oven 140°C (285°F) or use multiple large pots/slow cookers.
Season both brisket and lamb generously with salt, pepper, paprika, cumin & turmeric.
Heat olive oil → brown both cuts on all sides (in batches if needed) → remove.
Sauté onion & garlic 8 min → add remaining spices → cook 2 min.
Divide potatoes, chickpeas, and broth between pots → return meats.
Cover tightly → braise 7–9 hours until both meats are fork-tender.
Rest 45 min → slice brisket against grain and pull lamb → serve with vegetables and broth.