Slow Braised Beef & Cornbread

Rub the brisket with the olive oil and sprinkle F.Whitlock and Sons Louisiana Style Rub over both sides. Heat a frying pan over medium heat and sear the brisket on all sides, until it is golden brown. Place the brisket into a slow cooker.

Combine the F. Whitlock and Sons BBQ Mustard Sauce, garlic, rosemary, Worcestershire sauce and ground chipotle. Pour over the brisket. Cover with the lid and cook on low setting for 8-10 hours, or high setting for 4-5 hours, until the brisket is very tender and pulls apart.

Meanwhile make the cornbread. Preheat the oven to 200C. Lightly coat an 11 x 22cm loaf tin with oil spray.

Place the flour, cornmeal, baking powder and salt into a bowl. Whisk the eggs, buttermilk and melted butter in another bowl. Make a well in the dry ingredients and pour in the egg mixture. Stir into the dry ingredients with a wooden spoon until combined.

Pour the mixture into the prepared pan. Bake in the preheated oven for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning onto a wire rack.

To serve, shred the brisket with two forks and combine with the cooking sauce. Serve with the cornbread and salad.