There’s nothing better than a hearty meal by the campfire, under the stars, after an eight hour drive across the Nullabor.

Simply pop it on before you leave in the morning, placing the slow cooker in the kitchen sink so it’s nice and snug and won’t move during the drive.

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Road Trip Brisket – Slow Cooker

Ingredients (serves 4)

• 1kg brisket
• 1 tablespoon of olive oil
• 1 cup of water
• 175g Masterfoods Slow Cooker Beef & Red Wine Casserole (or similar)
• Salt and pepper to season
• 1/4 cup tomato sauce
• 1 small tub tomato paste
• Splash of worcester sauce
• Splash of organic tamari
• 1 cup red wine, plus extra to top up.
• 6 medium potatoes, peeled and cut into 3cm chunks
• 3 carrots, peeled and cut into 2cm chunks
• 2 cups brown rice

Method

• Rinse rice, add to pressure cooker with 5 cups of water. Select Pressure cook / rice – or follow instructions for your cooker or stovetop.
• Whilst rice is cooking cut and prepare all remaining ingredients. Once rice is ready, remove from cooker and set aside. Rinse bowl and return to cooker.
• Trim excess fat from brisket, leaving a thin layer. Rub salt and pepper onto brisket.
• Add water to spice mix, then add to bowl, followed by remaining ingredients; tomato sauce, tomato paste, worcester sauce, tamari, and red wine.
• Add oil to a fry pan and sear all sides of the brisket until brown – this will seal juices into meat. Place meat into slow cooker bowl, add vegetables on top. Add more red wine if needed to ensure meat is covered by the liquid.
• Seal the lid and make sure that the valve is in sealing position. Slow cook on HIGH for 2 hours, then set to LOW and cook for 6 hours.
• Remove meat and pull with fork until all shredded. Return to pot and stir.
• Serve with rice.