I absolutely LOVE this recipe because it makes so much sauce, you can save it when you’ve finished the brisket, heat it up and have it with anything for the next few days; simply poured over steamed veggies (for a light meal), with sausages or any other cut of Maleny Black Angus Beef instead of another type of gravy or sauce, even with sour dough toast dipped in (like a rich soup).
The other great thing is that you don’t need to worry too much about the cooking time. Brisket keeps its shape beautifully in the slow cooker, no matter how long you give it. So if you leave even a small cut (eg. 1.5kg) in the slow cooker for 10 hours, you can be sure it’ll still be sliceable or shreddable at the end, depending on your preference. So don’t rush the cooking time.
So give this recipe a go. It’s a huge favourite in our household!
