1kg beef brisket (flank)
1 tbsp cumin
1 tbsp coriander, ground toasted
1 tbsp powdered ginger
¼ cup smoked paprika
2 tsp cayenne pepper
½ cup brown sugar
500-750 ml tomato passata
1 knob ginger, julienned
2 red onions, roughly chopped
6 spring onions, roughly chopped
6 cloves garlic, chopped
2 long red chillies, roughly chopped
3 long red dried chillies, soaked to soften, roughly chopped
½ bunch coriander, chopped
Preheat the oven to 165°C.
Combine the dry marinade ingredients – cumin, ground coriander, powdered ginger, smoked paprika, cayenne pepper, brown sugar and salt and pepper into a large bowl. Pour in the cola and tomato passata and whisk to get rid of any lumps.
Fold through the remaining marinade ingredients.
Pour some of the sauce mixture into the base of the baking dish until covered and about 1 cm deep.
Place the beef into the baking dish, and pour the rest of the sauce mixture over it, ensuring it is evenly covered.
Cover with baking paper then foil and put the baking dish in a preheated oven at 165°C for 3 hours or until it falls apart.
Slice and serve with bread rolls and coleslaw.