Slow Cooked Beef Brisket by Lucy Tweed

Ingredients

Rub
1 tbs sea salt
1 tbs cracked black pepper
1 ts garlic powder
1⁄2 ts ground cumin
1⁄2 ts mustard powder
1 ts paprika

2kg brisket
1 brown onions, cut into
6 slices
6 garlic cloves, cracked & peeled
1 cinnamon quill

500 ml GOOD BONES Beef Broth
1 c GOOD Sauce BBQ
1⁄2 c apple cider vinegar
1⁄4 c brown sugar

2 corn cobs, steamed
1⁄4 green cabbage, finely shredded 2 green apples, julienned
1⁄3 c picked coriander leaves
1 spring onion, finely sliced
Juice of 1 lime
1⁄4 c GOOD FAT Mayo

Method

Preheat oven to 160’c
Combine rub ingredients in a small bowl then massage over brisket.
Place onions, garlic and cinnamon into a heavy based ovenproof pot with a lid.
Combine the stock, BBQ sauce, vinegar and sugar and pour into the pot.
Nestle the brisket back into the pot and place in over for 4-5hrs - until completely tender.
Increase oven temp to 200, remove lid and allow brisket to crisp slightly for half an hour.
Meanwhile slice the kernels off the steamed cobs and toss with the cabbage, apple and herbs. Season well. Combine the limes juice and mayo and set aside until ready to dress the salad.
Brisket can be carved against the grain or shredded.
This whole recipe is equally good shoved into a bun as it is on a plate. Enjoy!