Slow Cooker Beef Brisket {with Barbecue Sauce}
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Onions (Peeled and finely sliced)
- 1.2 kg Beef brisket
- 4 tbsp Tomato ketchup
- 3 tbsp Runny honey
- 2 tsp Mustard powder
- 3 tbsp Dark brown sugar
- 2 tbsp Cider vinegar (Or white wine vinegar)
- 3 tbsp Water
Method
- Put the onions into the bottom of the slow cooker and sit the brisket on top (if it is rolled with string, leave this on).
- In a bowl, mix the sauce ingredients together. Add the beef to the bowl of spice paste and roll it around so all sides are covered. (It is easiest to do this using clean hands).
- Put the lid on and cook on HIGH for 5-6 hours or LOW for 7-8 until very tender.
- When the meat is cooked and looks like it will pull apart, remove any string, slice thinly and serve with the onions.
- OPTIONAL: Once you've removed the meat from the liquid, you can reduce the sauce to concentrate the flavour if you'd like to. Put the cooking liquid into a small saucepan and put it on the hob over a medium high heat. Let it bubble for 5-10 minutes until it is thickened. Then pour back over the meat as above.