Slow cooker beef brisket with slaw | Women's Weekly Food

Ingredients

• 2 teaspoons chilli powder
• 2 teaspoons garlic salt
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon mustard powder
• 1 teaspoon ground cumin
• 2 teaspoons dark brown sugar
• 1.2 kg thick piece beef brisket
• ⅔ cup (190g) smoky barbecue sauce
• 1 tablespoon olive oil
• ½ cup (125ml) beef stock
• 4 corn cobs (1.6kg), quartered
• 40 butter, softened
• 1 clove garlic, crushed
• 2 tablespoons finely chopped fresh coriander
• pinch chilli powder, extra
• Silverbeet slaw
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons honey
• 5 medium silverbeet leaves (325g), stalks removed, shredded finely (see tip)
• 2 medium carrots (240g), cut into matchsticks
• 4 green onions, sliced thinly