SLOW COOKER BEEF BRISKET WITH BBQ SAUCE

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To-die-for Beef Brisket recipe that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour.

I truly am not a young ladies’ young lady with regards to food. I don’t look in stand amazed at incredibly designed multi-level cakes. I don’t ooh and aah over lovely little chocolates. I have no revenue in figuring out how to cause candy.But I to do go gah-gah over sights like this – a goliath hunk of flavor stacked brisket.

Brisket is a cut of meat made for moderate cooking, not quick cooking. It’s novel trademark contrasted with other sluggish cooking cuts of hamburger is that it holds its shape even twilight and long periods of moderate cooking and can be sliced.When you moderate cook different cuts of moderate cooking cuts of hamburger like throw (like in Beef Stew), sauce meat (an Australian meat cut) and short ribs, they “self-destruct effectively in light of the fact that there is more connective tissues running all through the meat which breakdown with moderate cooking.However, as you can find in the photographs in this post, brisket holds together and can be cut. Be that as it may, the cuts are ultra delicate and could be destroyed effectively, see?

Brisket shreds well, yet I lean toward utilizing hurl hamburger or ribs for destroying for plans like sluggish cooked Shredded Beef Ragu, Shredded Beef Chili and Shredded Mexican Beef.Those slices have more fat going through the meat thus the destroyed pieces are overall quite succulent. Despite the fact that brisket has a layer of fat on a superficial level, there really isn’t that much fat or connective tissues going through it, so assuming you shred it, it’s quite lean.

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Beef brisket slow cooked until tender, then finished in the oven to get that gorgeous caramelisation, basted with a homemade BBQ Sauce that the brisket is cooked in. Slice it and serve as part of a hearty Southern style supper or pile it up high on sliders!

Ingredients

  • 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
  • 1 tbsp olive oil (or a neutral oil like vegetable, canola)
  • RUB:
  • 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
  • BBQ SAUCE:
  • 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

Instructions

  • Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
  • Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
  • Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
  • Remove brisket onto a tray.
  • Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
  • Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
  • 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. See Note 3 for more ideas.
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Recipe Notes:

  1. Beef – This recipe will work on any slow cooking cut of beef but it works best with brisket because it holds its shape once slow cooked until tender, so it can be sliced. See post for more info. Best sub is chuck beef roast that’s rolled and tied.
    AUSTRALIA: Best to get it from a butcher so you can ask for a thick cut which is best. Woolies and Aldi sell rolled brisket which is thinner. Harris Farms also sells brisket but they are small pieces. Recipe will work for these, see notes below for cook times for different weights.
    2a). Cook time – The cook times provided yields a tender brisket that is sliceable but tender so the slices tear easily, as demonstrated in the video. Don’t stress too much about cook time – brisket is a cut of beef that holds together pretty well even cooked to the point of being shreddable. So even a 1.5kg / 3 lb brisket slow cooked for 10 hours should still be sliceable. Brisket that isn’t tender is tough and chewy but if you pull it out too early, don’t worry, just keep cooking!
    SLOW COOKER on HIGH: Same recipe, 4.5 hours for 1.5 kg / 3 lb or 5 hours for 2 kg / 4 lb. Follow same directions.
    PRESSURE COOKER: Same recipe, 1 hr 15 minutes for 1.5 kg / 3 lb or 1 hr 30 minutes for 2 kg / 4 lb. Follow same directions. If you’ve got an Instant Pot, add 1 cup water (otherwise you get the burn notice) and might need to reduce sauce slightly at end. Natural release, or wait 15 minutes then quick release
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