If you are not a fan of Tandoori, don't be shy to switch things up and explore the wonders of a Tandoori Brisket sometime this holiday season. (Or anytime) This recipe is more time-consuming than the rest and does require a bit more patience, but hey you have the time now and no pressure of entertaining so even if you mess up, no one will know.
There are so many ways you can make brisket, including using a slow cooker, oven, smoker, and even an air fryer! For this recipe, we will be using an oven and your favorite Kissan Tandoori Masala or Kisna Tandoori Masala (now available in 2 new sizes). Give yourself at least a day to marinate your meat so all the amazing flavors stay locked in for the most tender and juicy brisket.
- 3 tbsp Kissan Tandoori Masala or Kisna Tandoori Masala
- 3-4 lbs Trimmed Brisket
- 1 1/2 cups Beef Stock
- 2 tbsp Salt
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Black Pepper
- 1 tbsp Chilli powder (can substitute chili flakes for more spice)
- 1 Bay Leaf (crushed)
- 2 tbsp Honey Mustard