Ingredients
For the mashed potatoes:
500g maris piper (preferably) potatoes
100g salted butter (cubed)
100ml milk (non-dairy also fine, I used oat)
Handful of chives or dill for garnish
For the rub:
1/2 tsp black pepper
1 tsp salt
3/4 tsp mustard powder
1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1 tbsp brown sugar
For the sauce:
2 minced garlic cloves
50ml apple cider vinegar
385ml good quality ketchup
110g brown sugar
2 tsp black pepper
2 tsp onion powder
2 tsp mustard powder
1 tsp cayenne pepper
1 tsp Worcestershire sauce
Method
For the mashed potatoes:
Peel and halve the potatoes (quarter for faster cook time).
Place into a pot with cold water and rinse off the starch, refill with fresh cold water.
Boil on medium-high until fork tender.
Mash the potatoes or put them through a potato ricer until a smooth consistency.
Slowly mix in the cubes of butter, milk, and mix thoroughly until the potatoes are a creamy, soft consistency.
For the brisket:
Combine all the ingredients for the rub in a small bowl and mix well.
Thoroughly apply the rub to the brisket, ensuring to cover all sides, pressing in hard. Place into a bowl, cover and refrigerate overnight.
The next day, combine all the ingredients for the sauce inside your slowcooker and drop the brisket in, turning a few times to fully coat the meat in the sauce.
Cook the brisket in the slowcooker on low for 8 hours or on high for 4-6 hours until the brisket is cooked all the way through and is almost falling apart.
If the sauce is too runny after the brisket is done, pour the liquid in the slowcooker into a saucepan, simmer and reduce until a syrup-like consistency.
Serve on a bed of mashed potatoes, garnish with remaining sauce and a sprinkling of chives or dill.
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