Slow braised beef & cornbread

4 Servings


10 HRS


15-30 mins


9 HRS 40 MIN


1 kg

Beef brisket

2 tbsp

Olive oil

2 tbsp

F. Whitlock & Sons Louisiana style rub




285g bottle F. Whitlock & Sons BBQ mustard sauce


Cloves garlic chopped

1 tbsp

Chopped rosemary

1 tbsp

Worcestershire sauce

1 tsp

Ground chipotle



1 cup

Plain flour

1 cup

Cornmeal (polenta)

2 tsp

Baking powder

1/2 tsp




1 cup


60 g

Butter melted


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.