Three mustard ginger beer brisket with baby pots

INGREGIANTS:

• 1.5–2 kg beef brisket
• 2 tbsp smoked paprika
• 1 tbsp ground coriander
• 3 tsp garlic powder
• 3 tsp onion powder
• 1 tsp ground mustard
• 1 tbsp black pepper
• 1 tbsp kosher salt
• 2 tbsp olive oil
• 4 tbsp Dijon mustard
• 4 tbsp wholegrain mustard
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 4 cloves garlic, crushed
• 1 cup ginger beer
• 1.5kgs of baby potatoes.

INSTRUCTIONS:

1. Everything (excluding the potatoes) in the slow cooker. Cook for 1 hour.

2. Add baby potatoes to the slow cooker. Cook for another 2-3 hours. Check flavor, add salt as needed and plate it up.

Ideally the brisket is tender but, still in one piece. I overdid it and it fell apart [see post picture].