Cook: 8-12 hours

Serves: 6-8

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 ...

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Ingredients

Name: Slow-cooked spicy, safari brisket crockpot
Prep time: 15 min
Cook time: 8 min
Yield: 6-8
Ingredients: 2–2.5kg very fresh brisket 2 tbsp cornflour oil for frying 1 tsp Marmite dissolved in 125ml boiling water 100g dried apricots 2 tbsp smooth apricot jam 1 Tbsp Nando’s peri-peri sauce (medium or hot) 150g chutney (mild or hot) 1 tsp grated fresh ginger 2 tbsp tomato paste 4 cloves garlic 2 tbsp onion soup powder 1 tsp curry powder Salt and pepper to taste

2–2.5kg very fresh brisket

2 tbsp cornflour

oil for frying

1 tsp Marmite dissolved in 125ml boiling water

100g dried apricots

2 tbsp smooth apricot jam

1 Tbsp Nando’s peri-peri sauce (medium or hot)

150g chutney (mild or hot)

1 tsp grated fresh ginger

2 tbsp tomato paste

4 cloves garlic

2 tbsp onion soup powder

1 tsp curry powder

Salt and pepper to taste