LOW + SLOW CHILI MAVEN BRISKET

The tastiest and easiest brisket you’ll ever make. Full of smoky flavour — no smoker required. Chili Maven’s MILD & SMOKY Salsa Macha gives it that crust + burnt ends, while low + slow cooking makes it fall-apart tender.

Serve it classic 🥩 straight from the pot, or stack it on a sandwich 🥪 with a SPICY & NUTTY Salsa Macha mayo. Either way, this is brisket the Chili Maven way. 🔥

Ingredients

  • 1 whole beef brisket (1.5–2 kg)

  • 4–5 tbsp Chili Maven MILD & SMOKY Salsa Macha (Mild & Smoky)

  • Salt to taste

  • 1 onion, sliced

For the sandwich:

  • 4 tbsp mayo

  • 2 tbsp Chili Maven SPICY & NUTTY Salsa Macha

  • Soft white bread

method

1. Season

  • Rub brisket all over with Salsa Macha and salt (marinating is optional if you have time)

2. Cook Low + Slow

  • Line the base of your slow cooker or roasting dish with the sliced onions. Place brisket on top.

  • Slow Cooker: Cover and cook on LOW for 18–24 hrs until fork-tender.

  • Oven: Preheat to 140°C. Add 250 ml water or stock to the dish, cover tightly with foil or a lid, and cook for 6–8 hrs until tender.

3. Shred & Sauce

  • Remove brisket. Strain and skim cooking liquid.

  • Shred meat with two forks, then return to the juices and onions. Toss to coat.


🥪 Sandwich Hack: Mix mayo + Chili Maven Spicy & Nutty Salsa Macha, spread on soft white bread, pile high with brisket.

Leftovers & Freezing

  • Leftovers keep in the fridge for 3–4 days.

  • For longer storage, portion shredded brisket with some juices into freezer bags or containers. Freeze up to 3 months.

  • Reheat gently on the stove or in the oven with a splash of stock or water.