Brisket is a lesser-used cut of meat that loves long, slow cooking. Add a little Southern-style spice
to the pot, and you’ve got the makings of a succulent pulled meat to serve in buns with coleslaw, or
with mash and vegies on the side.
Ingredients
- 1 tsp chipotle chilli
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 kg beef brisket
- 2 tbs olive oil
- 1 brown onion sliced
- 4 garlic cloves minced
- 2 tbs tomato paste
- 2 tbs red wine vinegar
- 2 tbs Worcestershire sauce
- 1 tbs brown sugar
- 1 beef stock cube
Method
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Step 1Combine chipotle, paprika, garlic powder, cumin and salt. Place on a plate and roll brisket to coat completely.
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Step 2Heat oil in a frypan and brown brisket on all sides.
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Step 3Place onion and garlic in the bowl of slow cooker. Place browned brisket on top.
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Step 4In a bowl, combine remaining ingredients with 1/2 cup water. Pour over brisket, cover with lid and cook on low for 8 hours (or on high for 5 hours).
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Step 5Remove beef to a plate and use two forks to shred, or pull, the meat. Return to slow cooker and combine with the oniony sauce that remains. Serve with crusty bread rolls, coleslaw and good-quality barbecue sauce.
Recipe Notes
If you find the sauce in the slow cooker has reduced too much and dried out, you can stir a couple of tablespoons of good-quality barbecue sauce through the pulled brisket prior to serving.
Double up the recipe to feed a crowd - pulled brisket makes great and easy party food, especially in winter when the barbecue is out of action.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like this Pulled Pork.
Recipe Reviews (2)
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