2-3 kg (4½-6½ lb)brisket
1-2 onions sliced about 1 cm wide
1 kg of peeled small potatoes (optional but highly recommended)
4-5 large carrots peeled and sliced into thick slices (also optional but highly recommended)
1 cup tomato paste (200g)
1 cup chutney or apricot jam
3 tablespoons onion soup powder
2 tablespoons chicken soup powder
4 bay leaves
2 teaspoons ginger powder
About 2 cups of Coke (enough to make 4 cups of sauce with the rest of the ingredients above)
How to do it
1. Place the vegetables at the bottom of the slow cooker. Put the bay leaves on top of the veggies and then the brisket on top.
2. In a mixing bowl or large measuring jug, mix the tomato paste, chutney/jam, soup powders, and ginger. Then add the coke to make up about 4 cups of sauce. Pour over the brisket.
3. Cook the brisket on low for 10-11 hours or on high for 4-5 hours. (To oven cook, preheat the oven to 200°C/375°F, place the brisket in a roasting pan, cover and cook for about 2½ hours. Make sure to cut the vegetables you use quite small to ensure they cook through.)
4. Allow the brisket to cool before slicing.
Note: This brisket freezes really well with the sauce.
Serves 10-12 people depending on the size of the brisket.