Brisket – Slow Cooked

Simple Rub:

2 tbsp brown sugar

2 tsp smoked paprika

2 tsp sea salt

1 tsp cracked pepper

1 tsp garlic powder

1 tsp onion powder

Ingredients:

1.5–2kg Mugavin Beef brisket

1 onion, sliced

3 cloves garlic, crushed

1 cup beef stock

1 tbsp apple cider vinegar

Method:

Preheat oven to 160°C.

Pat the brisket dry and coat generously with rub.

Heat a French oven over medium-high.

Sear brisket 3–4 minutes per side until dark. Remove.

Add onion and garlic to the pot, and soften for 3 minutes.

Return brisket. Add stock and vinegar (liquid should come 1/3 up the side).

Cover tightly with lid.

Cook 3.5–4 hours, until fork-tender.

Rest 20–30 minutes before slicing against the grain.

Optional finish: Remove lid for last 30 minutes to caramelise the top