Preheat your oven to 150°C/300°F (fan-forced).

In a small bowl mix together the spices, salt and pepper.

Rub the beef with about 1½ tablespoons of the spice blend to coat it and place in a medium sized Dutch oven, casserole dish (with a lid) or roasting pan. Place the remaining spice mix in a small jar for your next brisket.

Add the garlic, onion and pour over the stock (it should cover or almost cover the meat).

Cover with a lid or foil wrapped tightly to seal.

Cook for about 2 hours, turn the meat and cook for another 2-3 hours (total 4-5 hours cook time). It is cooked when the meat easily falls apart when pulled at.

Remove the lid or foil and turn the oven up to 200°C. Pull the meat apart and cook for approximately 30 minutes to caramelise and thicken the sauce.

To make your tahini sauce, combine all of the tahini sauce ingredients together. Add the water tablespoon by tablespoon until you have a slightly runny sauce that can be drizzled over the meat.

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

In a lettuce cup with julienne vegetables

In a burger, wrap or tortilla with lots of salad/grated veggies

On a creamy mashed potato or cauliflower puree with steamed green vegetables

Over rice, quinoa or cous cous.

Or any way you like really

Re-heat (covered) in a low oven until just hot or in a pot with a splash of bone broth.

Store in an airtight container in the fridge.

Shredded meat can also be frozen.

If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...

Place the beef brisket, spices, seasoning, stock, onion and garlic into your Grab Bag. Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.

To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.

Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.

Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for about 2 hours. Turn the meat and cook for another 2-3 hours (total 4-5 hours cook time). It is cooked when the meat easily falls apart when pulled at. Remove the lid and turn the oven up to 200°C. Pull the meat apart and cook for approximately 30 minutes to caramelise and thicken the sauce.

** The Grab Bag Formula Short Course is available to purchase for just AU$36 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.