Slow Cooker Beef Brisket with BBQ Sauce

• servings: 8 servings
• active time: 15 minutes
• total time: 10 hours 15 minutes

Ingredients

1 ½ – 2 kg / 3 – 4 lb beef brisket (Note 1)

1 tbsp olive oil (or a neutral oil like vegetable, canola)

1 tbsp brown sugar

2 tsp paprika powder

1 tsp onion powder

1 tsp garlic powder

1/2 tsp cumin powder

3/4 tsp mustard powder

1 tsp salt

1/2 tsp black pepper

2 garlic cloves (, minced)

1/2 cup / 125 ml apple cider vinegar

1 1/2 cups / 375 ml ketchup

1/2 cup / 110g brown sugar (, packed)

2 tsp EACH black pepper, onion powder, mustard powder

1 tsp cayenne pepper (adjust to taste re: spiciness)

1 tbsp Worcestershire sauce

Directions

Place Rub in a bowl and mix to combine. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.

Put the Sauce ingredients in a roasting pan, add 2 cups water. Mix, add beef, cover with lid or double layer of foil.

Bake at 160C/320F for 4 hours, then uncovered for 30 minutes, until fork tender. Baste ever hour or so with pan juices. Check every now and then to ensure the liquid doesn’t reduce down beyond a BBQ Sauce consistency (add water if it does).

Simmer BBQ sauce: Remove brisket, scrape/pour sauce into a saucepan. Simmer over medium heat until thickens into a BBQ Sauce syrup consistency.

Roast for 10 - 15 minutes or until surface is caramelised, per photos.

Caramelise: Return brisket into roasting pan, turn heat up to 200C/390F. Drizzle with oil, brush with sauce (reserve most for serving).

TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders.

Nutrition

• Serving Size: 269 g
• Calories: 476 kcal
• Total Fat: 14 g
• Saturated Fat: 5.6 g
• Unsaturated Fat: 8.1 g
• Trans Fat: 0.7 g
• Cholesterol: 198 mg
• Sodium: 756 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 0.6 g
• Total Sugars: 20 g
• Protein: 66 g