Preheat the oven to 320°F.

In a spice grinder, combine salt, black pepper and harissa and blend well.

Season the Brisket generously from all sides with fresh spice mix.

Place the Brisket fat side up in a large casserole or deep baking tray.

Spread the vegetables evenly on the remaining space.

Add two cups of water and cover completely with aluminum foil.

Braise the brisket for at least 3 hours.

After 3-4 hours you can test if the brisket is tender by piercing it with a fork.

If there is no tough resistance, it should be soft, then it is ready.

Let the Brisket rest for 45 minutes in the turned off oven still covered.

Meanwhile, for the sauce, combine parsley, chilis, lemon juice, salt, and olive oil in a blender and blend until smooth.

To assemble the sandwich choose your favorite bread, smear some Charif Sauce on it and top it with a generous amount of sliced Brisket and baked vegetables. Add some fresh red onion and tomatoes to cut the fattiness of the Brisket. Slice in half and enjoy.