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We’re not chefs. Mick wishes he was. This is not our recipe. Mick wishes it was. We love it. We hope you do too.


Adapted from PaleoLeap (



1.5-2kg beef brisket
2 cups onion, diced
2 tbsp quality tomato paste
¾ cup beef stock
½ cup honey
2 tbsp Dijon mustard
½ cup home-made tomato sauce
2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
Pinch of cayenne pepper (optional)
Salt and pepper to taste


1. Brown the brisket over high heat and pop in the slow cooker on low.
2. Cook the onion in the same pan.
3. Add remaining ingredients to onion & mix well, and heat.
4. Pour the sauce over the beef in the slow cooker.
5. Let it do its thing for 8 hours, the longer the better.
6. Take the brisket out of the slow cooker. Cover in foil.
7. Pour the liquid out of the slow cooker into a frypan, heat on medium, stirring until it thickens (around 10-15 mins).
8. Pull the brisket apart and pour half the sauce over the beef.
9. Put the remaining sauce in a jug for guests to help themselves.
10. We’re pretty sure you know what to do next.

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