Oven Cook Method:

1. Preheat the oven to 120°C fan-forced.

2. On your stove top, heat a drizzle of EVOO in a dutch oven on medium-high heat and lightly brown the brisket. Remove from heat and set aside.

3. Add another drizzle of EVOO to the pan and sauté the onion and garlic until browned.

4. Add in the bone broth, sauces, orange juice, passata and honey and allow it to reach a gentle simmer.

5. Once simmering, add the brisket back in and top with the spices immediately (the brisket should be sitting just above the liquid line).

6. Place the lid on the dutch oven and place into the oven to slow cook for around 7 hours. The meat should easily fall apart once cooked.

7. Remove the brisket from the sauce to pull the meat apart using two forks.

8. Place the brisket back into the sauce and mix well.

Slow Cooker Method:

1. On your stove top, heat a drizzle of EVOO in a large pan on medium-high heat and lightly brown the brisket. Remove from heat and set aside.

2. Add another drizzle of EVOO to the pan and sauté the onion and garlic until browned. Once browned, transfer to your slow cooker.

3. Add in the remaining ingredients to the slow cooker and gently stir to combine.

4. Place the brisket on top (the brisket should be sitting just above the liquid line).

5. Place the lid on the slow cooker and allow it to slow cook for around 7 hours. The meat should easily fall apart once cooked.

6. Remove the brisket from the sauce to pull the meat apart using two forks.

7. Place the brisket back into the sauce and mix well.