FIRE CRACKER BEEF BRISKET

prep + cook time 8½ hours serves 6

2 tbsp extra virgin olive oil

1.2kg beef chuck steak

2 medium red onions (340g), chopped coarsely

2 tsp smoked paprika

2 tsp mustard powder

1 tsp ground cinnamon

1 tsp cayenne pepper

2 cloves garlic, sliced thinly

1 tbsp treacle

2 tbsp red wine vinegar

3 bay leaves

2 fresh long red chillies, pierced with a skewer

1 cup (260g) bottled tomato passata

1 tbsp worcestershire sauce coarsely chopped coriander leaves, to serve keep Suitable to freeze at the end of step 2.

1 Heat the oil in large frying pan over high heat; cook beef until browned all over. Transfer to a 4.5-litre (18-cup) slow cooker. Add the onion to same pan, cook for 5 minutes or until softened. Add paprika, mustard powder, cinnamon, cayenne pepper and garlic; cook for 3 minutes.

2 Add onion mixture and remaining ingredients, except coriander, to slow cooker; turn beef several times to coat well and combine ingredients. Cook, covered, on low for 8 hours.

3 Discard bay leaves and chillies. Shred beef coarsely using two forks, season to taste. Serve drizzled with some of the cooking sauce and topped with coriander.