1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp yellow mustard seeds
1/2 tbsp black peppercorns
1/2 tbsp dark brown sugar
1/2 tbsp smoked paprika
1/2 tsp cayenne pepper
1kg whole piece of brisket beef, all visible fat removed
100ml beef stock
125ml cabernet sauvignon vinegar
35g soft dark brown sugar
35ml oz whisky
50ml diet coke
4 tbsp tomato puree
splash Worcestershire sauce
Put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.
Cut any string away from the meat, remove as much fat as you can, and then score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the beef back up. Place the beef into your slow cooker pot.
For the barbecue sauce, put a large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, whisky, diet cola, tomato puree, beef stock and Worcestershire sauce. bring up to a simmer and mix well, then pour over your beef in the slow cooker.
Cook on high for 6 hours, or low for 10 hours.
When the beef is ready, it will shred easily. Shred the meat up into the juices, and if it is looking too liquid, put into a saucepan on the hob and bubble gently until the juices reduce.
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