Prep time: 40mins
Cook time: 7hours
Total time: 7:40mins

Yield: Feeds 4 Ingredients:

1.5 kg cut of brisket
2 capsicums
1 onion cubed
1 tablespoon smoked paprika
1 tsp cumin
salt and pepper to taste
2 cans diced tomatoes
1/2 cup water
Olive oil
1/2 purple cabbage
2 avocados
1 lemon
1/2 diced red onions
1 diced tomato
2 minced garlic cloves
4 potatoes or rice to serve

Instructions:

• Use a hot pot with a lid to slow cook your brisket in.
• First, score the fat on the brisket sideways and horizontally so you get a nice char on it. I do it for 2 mins on each side.
• Place the brisket in your cast iron pot, create a rub from the paprika, cumin, salt and oil and rub it into each side of the brisket. Cut up your capsicums and place them into the cast iron along with the 2 cans of diced tomatoes and 1/2 cup of water.
• Place into the oven at 150 deg fan forced for 7 hours.
• In the meantime you can make the guacamole and or rice. To make the guacamole, smush some ripe avocados and mix with diced tomatoes, diced onions and minced garlic and a squeeze of lemon.
• Cut up your cabbage try to make them thinner slices, then place into a bowl and mix with lemon, garlic and olive oil.
• If you’re making potatoes with this like I do, place the potatoes into the oven covered in foil alongside the stone pot 45 mins before the time is up.

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