Ingredients
2-3 kg of brisket (about 250 g per person)
1 tsp mustard powder
1 tsp chilli powder
1 tsp paprika
SIDS SALT & PEPPER to taste
6 cloves of garlic, smashed
2 onions, sliced
2 cups beef stock
½ cup red wine
1½ cups Coca-Cola
½ cup Tuimato sauce
Rice bran oil, for cooking
Directions
Season both sides of the brisket with mustard powder, chilli powder, paprika and SIDS SALT & PEPPER. Cover and refrigerate for 2 hours.
Heat a tablespoon of oil in a roasting pan or large frying pan. Place the brisket in the pan and brown both sides, about 4-5 minutes per side. Remove the brisket from pan and set aside.
Heat some more oil in the pan and add onion, garlic and thyme until the onion has softened, about 15 minutes. Stir in beef stock, Coca-Cola, red wine, Tuimato sauce and thyme and pour into the slow cooker. Add the brisket, fat side up.
Cook on LOW for 6-8 hours.
Remove from slow cooker and wait 15 minutes before carving or shredding.
