I’ve had Brisket in a couple of restaurants, and always thought it would be hard to replicate the juicy deliciousness; until I stumbled across an idea for a barbecue style cook-in sauce. Now this is a regular feature on our dinner menu, and is incredibly easy to make. I coat the meat in the rub in and leave in the fridge overnight, then before leaving for work I just put it in the slow cooker, mix up the sauce and pour it over the meat. Dinner is almost prepared by the time I get home, with just a few steamed vegetables and maybe some mashed potato or sweet potato to go with it. This is also delicious if you replace the brisket with a whole chicken.
- A piece of lean brisket about 1 kg
- 1 tablespoon Equagold Mexican Rub (or to taste)
- 1 can Ceres Organics Tomato & Basil Soup
- 3/4 cup Barnes Naturals Apple Cider Vinegar
- 1/4 cup Global Organics Worcestershire Sauce
- 2 heaped tablespoons soft brown sugar, or 1 tablespoon Lotus Blackstrap Molasses
- Liberally coat the brisket with the Mexican Rub and pat in. Cover and place in the fridge overnight.
- Mix together the soup, vinegar, Worcestershire sauce and sugar.
- Put the brisket in the slow cooker, pour the sauce over and cook on low for 8 to 10 hours.
- Take the meat out of the cooker, cover with foil and allow to stand for 10 minutes before slicing.