Take brisket out of the fridge 30 minutes before cooking. Season brisket with salt and pepper. Place in a 120ml (12cm depth) gastronorm.
Heat oil in a large saucepan over medium high heat. Add onion, garlic and chilli. Cook for 4-5 minutes or until onions start to soften. Add coriander, cumin and paprika, continue cooking for 1 minute, stirring. Reduce heat, add tomatoes, apple cider vinegar, chipotle sauce and stock. Once simmered, pour over brisket.
Cover tightly with baking paper and foil, place in oven for 10-12 hours at 90°C to 92°C, 60% steam, 40% dry heat.
Remove from oven, take beef out of gastronorm and set aside to rest. Pour sauce into a saucepan. Allow to cool and fat to rise to the top. Remove fat. Place on a medium-high heat and bring to the boil. Reduce slightly.
For Shakshuka: Place the pierced eggplants on a foil lined tray under a hot grill in the oven for an hour, turning every 20 minutes. Remove and place in a colander. Cut a single slit in each eggplant, from top to bottom and allow the juice to strain. Once cool enough to handle, scoop out all the flesh, avoiding all black skin and set aside.
Heat oil in a heavy-based frying pan over medium high heat. Add the onion, garlic, chili flakes, cinnamon, cumin and tomato paste and sauté to soften.
Add the tomatoes, preserved lemon and eggplant flesh and cook for a further 5 minutes. Add up to 90ml of water if the sauce is becoming very thick. Add in pulled brisket. Season to taste.
Make small wells in the mix and break an egg into each. Place in the oven, cook the eggs on low heat for about 5 minutes, until the egg whites are cooked but the yolks are still runny.
Remove from the heat and dot with dollops of tahini sauce, sprinkle with sumac and finish with the haloumi, parsley, pickles and olives. Add a drizzle of olive oil, tahini sauce and yoghurt. Serve at once.
