This is based on a 2.5 kg deboned piece of brisket. Take a sharp knife and stab the brisket through in at least a dozen places.
Mix all of the ingredients into a bowl and then smear all over the brisket as evenly as possible. Massage the brisket in small circular motions to penetrate the holes.
Be generous with these ingredients
- Salt and pepper
- Fresh Rosemary
- Fresh Garlic
- Onion powder
Then smear sweet mustard all over the brisket on top of the spices.
Place the brisket in a roasting dish.
Add the liquid into the roasting dish around and under the brisket. The brisket should be almost covered by the liquid.
Use 3 even parts of:
- Red wine vinegar
- Lemon juice
Cover with Foil in the roasting dish and slow cook for at least 10 hours at 120 degrees Celsius.
Use fresh burger buns and prepare coleslaw and a standard meat gravy.
When preparing the rolls place sliced warm brisket on the roll and top with coleslaw and then gravy.
Chow yummy yummy