This beef brisket comes marinated in a delicious coffee spice rub inspired by Darren Robertson at the Blue Duck, Byron Bay.
To make the rub we toast cumin and coriander seeds and then grind them to a powder in a mortar with smoked paprika, garlic powder, brown sugar, ground coffee. We then rub the brisket with the coffee spice so all you have to do is put it in your slow cooker and cook away.
To cook: splash the bottom of your slow cooker with a tablespoon of oil so the brisket doesn't stick. Then pop in the brisket and let it cook for 6 hours on low. Serve with a coleslaw or with mash potato and veg.