So far, this recipe is the winner for my slow cooker challenge!
After slicing into the brisket cut of meat, there was quite a lot of fat throughout it, so I removed a large amount of the hard fat, but left the top layer of softer fat there, to melt away while cooking.
Time: 7 hours
Prepare the rub in a small dish with the following spices:
~ 1 tsp sweet paprika
~ 1/2 tsp smoked paprika
~ 1/2 tsp cumin
~ pinch of salt and pepper
Drizzle some olive oil over the meat (ours was about 2.3kg before the removal of the fat) and massage in the spice mix a few pinches at a time (I didn’t want to over power the meat with the spice rub)
Place 2 sliced onions in the bottom of your slow cooker with about 1/4 cup water
Place the spice-rubbed meat on top
I also added a ‘sauce’ made up of the following and poured this over the top of the meat before cooking:
~ 2 heaped tsp brown sugar
~ 1 tsp Worcester Sauce
~ about 1/4 cup max of beef stock (just to loosen the mixture)
Cook in the slow cooker on high for 6 hours then turn to low for the final hour
After about 4 hours, I needed to scoop some of the excess liquid and fat out, as I found the brisket was starting to become submerged in it.
The meat will literally fall apart as you take it out of the slow cooker, but that is the best part!