Succulent, flavourful beef brisket, slow cooked for 10 hours in a BBQ sauce.
Make sure not to trim the beef of all the fat, you'll need some to keep it moist
Mix together the dry rub ingredients and rub all over the brisket. Now heat half of the oil in a heavy based pan. Brown the meat on all sides and set aside.
In the remaining oil, saute the onions and garlic until translucent. Add the red wine and allow it boil and reduce by half. Now add all other ingredients EXCEPT the flour, and mix well.
Place the whole shallots and bay leaves into the slow cooker. Add the beef, then pour the sauce all over the top. Cook on low for 8-10 hours until the meat is falling apart.
Remove the beef and use 2 forks to shred the meat. Skim the oil from the top of the sauce and discard. Strain the sauce into a saucepan. Whisk in the flour and allow the sauce to simmer away until it is nicely thickened. Add some salt and pepper to taste. Stir the meat through and serve.
I use a 20ml tablespoon (Australian standard)