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 sauce pan over medium high heat. Add onion, garlic and chilli. Cook for 4-5 minutes or until onions start to soften. Stirin 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 90-92◦C, 60% steam, 40% dry heat. Cover tightly with baking paper and foil, place in oven for 10 hours or overnight.
Remove from oven, take beef out of gastronome and set aside to rest. Pour sauce into a sauce pan. 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.
