Method

• 1.
  Using a mortar and pestle, pound seeds, turmeric, 6 crushed garlic cloves and 1 tsp salt flakes to a coarse paste. Rub all over brisket to coat.
• 2.
  Heat 2 tbs oil in a large saucepan with a lid over high heat. Add brisket and cook for 1 minute each side or until browned. Add stock and bay leaves, and bring to the boil. Cover, then reduce heat to very low and gently simmer, turning beef once, for 4 hours or until beef is tender.

• 3.
  Meanwhile, preheat oven to 180°C. Grease a baking tray and line with baking paper.
• 4.
  Place leek on prepared tray and drizzle with remaining 1 tbs oil. Season with salt and sprinkle with remaining garlic. In the final 30 minutes of beef cooking, roast leek for 30 minutes or until tender.
• 5.
  Preheat a chargrill pan or barbecue to medium heat. Carefully add roasted leek and grill for 2 minutes each side or until grill marks appear.
• 6.
  Arrange leek on a serving platter. Remove beef from cooking liquid and place on top of leek. Drizzle with a little cooking liquid and sprinkle with dukkah and coriander sprigs to serve.