Prep
15-30 mins
Cook
9 HRS 40 MIN
Ingredients
1 kg
Beef brisket
2 tbsp
Olive oil
2 tbsp
F. Whitlock & Sons Louisiana style rub
-
Sauce
1
285g bottle F. Whitlock & Sons BBQ mustard sauce
6
Cloves garlic chopped
1 tbsp
Chopped rosemary
1 tbsp
Worcestershire sauce
1 tsp
Ground chipotle
-
Cornbread
1 cup
Plain flour
1 cup
Cornmeal (polenta)
2 tsp
Baking powder
1/2 tsp
Salt
2
Eggs
1 cup
Buttermilk
60 g
Butter melted
Instructions
Step 1
Rub the brisket with the olive oil and sprinkle F.Whitlock and Sons Louisiana Style Rub over both sides. Heat a frying pan over medium heat and sear the brisket on all sides, until it is golden brown. Place the brisket into a slow cooker.
Step 2
Combine the F. Whitlock and Sons BBQ Mustard Sauce, garlic, rosemary, Worcestershire sauce and ground chipotle. Pour over the brisket. Cover with the lid and cook on low setting for 8-10 hours, or high setting for 4-5 hours, until the brisket is very tender and pulls apart.
Step 3
Meanwhile make the cornbread. Preheat the oven to 200°C. Lightly coat an 11 x 22cm loaf tin with oil spray.
Step 4
Place the flour, cornmeal, baking powder and salt into a bowl. Whisk the eggs, buttermilk and melted butter in another bowl. Make a well in the dry ingredients and pour in the egg mixture. Stir into the dry ingredients with a wooden spoon until combined.
Step 5
Pour the mixture into the prepared pan. Bake in the preheated oven for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning onto a wire rack.
Step 6
To serve, shred the brisket with two forks and combine with the cooking sauce. Serve with the cornbread and salad.