Take brisket out of the fridge 30 minutes before cooking. Season brisket with salt and pepper. Place in a 120ml (12cm depth) gastronome.
Heat oil in a large saucepan over medium high heat. Add onion, garlic and chilli. Cook for 4-5 minutes or until onions start to soften. Stir in coriander, cumin and paprika, continue cooking for 1 minute, stirring. Reduce heat, add tomatoes, apple cider vinegar, chipotle sauce and stock.
Pre-heat oven to 90°C to 92°C, 60% steam, 40% dry heat. Cover tightly with baking paper and foil, place in oven for 10-12 hours.
Remove from oven, take beef out of gastronome and set aside to rest. Pour sauce into a saucepan. Allow to cool and fat to rise to the top. Remove fat. Place on a medium-high heat and bring to the boil.
Carve brisket thinly, add sauce to brisket, and gently toss through sauce.
Arepa: spread base of Arepa with avocado, followed by black beans, brisket, red onions, capsicums, coriander, plantains and mayonnaise.
