Preheat oven to 200ºC. Rub the brisket with Mexican spice, paprika, salt, pepper, liquid smoke and mustard seed oil, then set on a roasting pan and bake for 30 minutes. Add 500ml water and the bay leaves, reduce heat to 150ºC, then cover with foil and bake for 2½ hours. Unwrap and bake for a further 30 minutes.
Meanwhile, sauté the onion in extra virgin olive oil in a large saucepan over a moderate heat for 5 minutes, until softened. Add the garlic, chilli, ginger, cook briefly, then add the tomatoes, sugar and vinegar and simmer for 30 minutes, until thickened. Season with salt and pepper.
Carve the brisket and serve with the sauce, cornbread, pickles and crudites.
"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."
Judge – 2018 Sydney Royal Fine Food Show
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