Step 1

Preheat the oven to 150°C. In a lined roasting dish, add brisket and all marinade along with water. Cover tightly with foil and bake for 4 hours. Turn and baste halfway and add more water if necessary. Cook until the brisket is very tender and allow to rest for 20 minutes in the liquid. Alternatively, place in a slow cooker with 1/2 cup of water or stock and slow cook on low for 6-8 hours. Reserve the liquid, remove, and shred into long strands.

Step 2

Simmer 300ml of the slow cooker liquid in a saucepan until reduced by half, then pour back through the brisket.

Step 3

For the salad: peel the sweet potato and cut into thick discs. Coat with olive oil, cumin, and season with salt and pepper. Roast in a 160°C oven for 20 minutes or until soft, turning once.

Step 4

Heat a frying pan or grill plate and char the corn lightly for a couple of minutes on each side. Remove from heat and allow to cool, then cut off the kernels.

Step 5

Slice the sugar snaps in half and cook in rapidly boiling water for 30 seconds, strain, and run under cold water to cool quickly.