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  • 1 tablespoon extra virgin   
  • 2kg Clayton’s Organic beef brisket
  • 4 cloves garlic, crushed
  • 1 tablespoon good-quality instant coffee Granules
  • 1 tablespoon dried oregano
  • 3 teaspoons ground allspice
  • 1 tablespoon smoked paprika
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup brown sugar
  • 2 cups malt vinegar
  • 2 cups tomato paste
  • 2 cups unsweetened pineapple juice
  • 2 cups water 
  • 1 sprig bay leaves

1. Preheat oven to 180°C. heat the oil in a large heavy based, flame-proof deep sided oven tray over high heat. Add the brisket and cook for 5-6 minutes each side.

2. Place the garlic, coffee, oregano, allspice, paprika, salt, pepper, cayenne, and sugar in a large jug. Add vinegar, tomato paste, juice, and water, and mix to combine.

3. Pour the mixture over the brisket, add the bay leaves, place over medium heat and bring to a simmer. Cover with aluminium foil and cook in the oven for 2 hours 30 minutes or until the meat is tender and shreds easily.