Slow-Cooked Beef Brisket
with Sweet Barbecue Sauce
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Get your slow-cooked beef brisket to melt in your mouth and add sweet barbeque sauce which makes it even more delicious. Service with sweet potato and peas.
0:10 Prep
7:00 Cook
4 Servings
Capable cooks
Ingredients:
- 800g beef brisket, flat piece or beef chuck steak, trimmed.
- Olive oil cooking spray
- 2 sprigs fresh rosemary
- 1/4 cup dijon mustard
- 1/2 barbeque sauce
- 2 tablespoons honey
- 1 tablespoon worcestershire sauce
- 1 1/2 cups Massel beef stock
- Sweet potato mash, to serve
- Peas, to serve
Method:
- Spray beef all over with a little oil.
- Heat a large frying pan over medium- high heat. Add beef.
- Cook for 3 to 4 minutes each side or until well browned.
- Transfer to bowl of a 5.5 litre-capacity slow cooker (You may need to cut the beef in half lengthways to fit).
- Add rosemary.
- Combine remaining ingredients in a jug.
- Pour over beef (the liquid should just cover beef). Cover with lid.
- Cook on low for 6 to 7 hours or on high for 4 to 5 hours or until beef is very tender (see note).
- Remove beef from slow cooker and transfer to a board. Remove and discard rosemary.
- Using 2 forks, roughly shred beef.
- Divide sweet potato mash between plates. Top with beef and sauce. Serve with peas.
Nutrition:
2337 kj
Energy
16.4 g
Fat total
7.4 g
Saturated Fat
5.2 g
Fibre
46 g
Protein
118 mg
Cholesterol
1240 mg
Sodium
54.4 g
Carbs (Total)
Notes:
When using a slow cooker, always check manufacturer’s instructions as brands vary.
If sauce is too thin for your liking, simply mix 1 tablespoon of cornflour with a little of the sauce. Add to the slow cooker, stirring to combine. Cook on high for a further 20 minutes, or until sauce thickens slightly, or transfer to a saucepan over medium-high heat and simmer for 5 minutes.
Author:
Image Credit:
Original Publication:
Lucy Nunes & Jo Anne Calabria
Jeremy Simons & Andrew Young
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