1 - 1.5kg beef brisket, taken out of fridge an hour before cooking to bring to room temperature
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground cayenne pepper
2 brown onions, sliced into wedges
2 whole garlic bulbs, halved
1 tbsp tomato paste
1 litre beef stock
1 tbsp brown sugar
1 can good quality beer
4 tbsp balsamic vinegar
2 tbsp soy sauce
1 bay leaf
1 sprig rosemary
Preheat oven to 120°C.
Preheat your BBQ or a large pan over a medium-to-high heat.
Place all ingredients for the spice rub together in a bowl and mix to combine. Rub the spices into the brisket to cover it, along with a drizzle of olive oil.
Sear the brisket on your BBQ or in a pan, so it is browned on all sides. Remove from heat and set aside.
In a large roasting tray or Dutch oven pot (with a lid) place the onion wedges, halved garlic bulbs, beef stock, brown sugar, tomato paste, vinegar, soy sauce, bay leaf, rosemary and beer. Mix to combine.
Place the brisket into the braising liquid mixture, and cover tightly with foil (or lid if using Dutch oven). Place into your preheated oven and cook for 3.5 - 4.5 hours, basting with the braising liquid every hour.
Once the meat is tender and booked, remove from brisket from the pot.
Strain the liquid using a sieve into a saucepan, and place over a medium-to-high heat to reduce and thicken.
Slice the brisket thinly and serve with the sauce on top.