Why safari brisket? Purely because I was asked once to create a brisket for a deli with the flavours of Africa, rather than a typical New York-style brisket on rye, and so I share this with you ...

• Rub the brisket in the cornflour. Heat a little oil in a pan and fry the meat until golden-brown. Make sure all outer surfaces are brown, because the crockpot won’t brown the meat. Browning adds colour and helps to develop the flavour.
• Place the rest of the ingredients either into the bowl of a food processor or into a jug (to use with a hand blender) and blend until well mixed. (This can be prepared a day or two before and stored in the fridge.)
• Place the meat in a crockpot or slow cooker, cover with the blended mixture and cook on high for 1 hour, then turn down to low for another 8–10 hours. Alternatively, it can be cooked from the start on low for 11–12 hours.