Step 1

For best results take the beef brisket from the fridge around 30 minutes before cooking. Remove any string and season the joint well with the salt and pepper before placing in a pre-heated pan in oil. Sear each side until brown (approximately 5 minutes).

Step 2

Remove the meat from the pan and when it's cooled enough to touch, smother the entire joint in half of the chilli spice mix and rub well! Add the meat to the slow cooker.

Step 3

Add the kidney beans, peppers, onion and garlic to the slow cooker.

Step 4

In a separate bowl melt the stock pot, instant coffee, remaining spice mix and tomato paste in the hot water, stirring until dissolved. Then add the maple syrup and tomato passata and mix well.

Step 5

Pour the sauce into the slow cooker covering the meat and vegetables. Add the stick of cinnamon and bay leaves, ensuring they are also submerged in the sauce.

Step 6

Cook on high for 5 hours or low for 8 hours. You'll know the meat is cooked as it'll pull apart easily with two forks.

Step 7

Remove the meat from the slow cooker into a roasting dish or bowl, and use two forks to pull it into shreads.

Step 8

Remove the bay leaves and cinnamon stick from the sauce and then add the shredded meat back into the slow cooker. Stir well and serve!