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8-10 • hours
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6 • serves
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Medium

Slow Cooked Beef Brisket

5/5 (2)

Ingredients

  • For the brisket:
  • tick1 Pure South Beef Brisket (1.5 kg) (we love Pure South)
  • tick1 tbsp brown sugar
  • tick1 tbsp chilli powder
  • tick1/4 cup paprika
  • tick1 tbsp ground cumin
  • tick1 tsp cayenne pepper
  • tick1 tsp garlic powder
  • tick1 tsp freshly ground black pepper (more as needed)
  • tick1 tbsp rock salt (more as needed)
  • For the sauce:
  • tick1 1/2 cups Chantal Organics Tomato Passata
  • tick1/2 cup brown sugar
  • tick1/2 cup water
  • tick1/4 cup red onion, finely chopped
  • tick3 tbsp red wine vinegar
  • tick3 tbsp Worcestershire sauce
  • tick2 tbsp sweet chilli sauce
  • tick1 tsp garlic powder (or minced fresh garlic)
  • tick3/4 tsp freshly ground black pepper

instructions

  • Step 1.

    Place all of the sauce ingredients in a large pressure/slow cooker and stir to combine.

  • Step 2.

    Place all of the measured brisket ingredients, except the brisket, in a medium bowl and stir to combine.

  • Step 3.

    Evenly coat the brisket with the spice rub and place the brisket into your pressure/slow cooker. Cover and cook on low until fork-tender, about ten hours. If using the Instant Pot, set the timer to 2 hours. Check the meat can easily be pulled away with a fork. If not, cook for a further half an hour.

  • Step 4.

    Transfer the brisket to a serving dish. Slice or pull the meat. Pour the sauce from the pressure/slow cooker to serve.

  • Tip:

    Serve with pickled onions, limes, soft shell tacos and your favourite salad.

Chantal Organics Products used

plow-left
Tomato Passata

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