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Slow Cooker Beef Brisket with BBQ Sauce

20 mins Cook
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Copy of NomNom Recipes 1 26

To-die-for beef Brisket that sincerely makes the most out of this cut of beef! This gradual Cooker brisket is cooked in a simple homemade BBQ sauce till it’s deliciously tender and infused with incredible flavor. Serve with an aspect of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!

this is a reader-preferred recipe covered through a famous call for in my debut cookbook “Dinner”!

Beef Brisket

Beef Brisket recipe!

I truly am now not a ladies’ lady in terms of food. I don’t gaze in wonder at stunningly adorned multi-tier desserts. I don’t ooh and aah over pretty little chocolates. I have no interest in mastering how to make candy.

but I do pass gah-gah oversights like this – a giant hunk of flavour-loaded brisket.

I’m all magnificence. All elegance.

How to make slow cooker Beef Brisket

It’s a simple red meat brisket recipe even though there is a fairly lengthy list of spices due to the fact we’re making a self-made rub and self-made BBQ Sauce right here. worth it – there’s no bottled sauce that compares to this!

  • Spice blend – We start with a spice rub. No need to marinate because we’re sluggish cooking it – the lengthy preparation dinner time has the same impact as marinating. If we were roasting it, I’d advise marinating it.
  • sluggish cook – a region of the elements for the homemade BBQ Sauce within the slow cooker (vinegar, ketchup, Worcestershire sauce, garlic, and spices), add the beef and leave to sluggish cook for 8 to ten hours.
  • Caramelise crust – After this, all that’s required is a couple of minutes in a warm oven (or even under the grill/broiler) to caramelize the crust;
  • reduce sauce – in the meantime, simmer the liquid within the slow cooker to lessen it right down to a syrupy sauce consistency– This proper right here is our homemade BBQ Sauce!

What is beef brisket?

Brisket is a reduction of red meat made for sluggish cooking, no longer rapid cooking. Its precise feature compared to different slow-cooking cuts of beef is that it holds its shape even after hours and hours of slow cooking and may be sliced.

while you slowly prepare dinner different cuts of slow cooking cuts of pork like chuck (like in beef Stew), gravy beef (an Australian beef cut), and quick ribs, “disintegrate effortlessly due to the fact there are more connective tissues strolling throughout the meat which breakdown with gradual cooking.

but, as you may see in the photographs in this submission, brisket holds collectively and can be sliced. however, the slices are extremely tender and will be shredded without difficulty, see?
Is brisket suitable for shredding?
Brisket does shred properly, however, I prefer the use of chuck pork or ribs for shredding for recipes like sluggish cooked Shredded pork Ragu, Shredded pork Chili, and Shredded Mexican beef.

those cuts have greater fat walking through the beef and so the shredded portions are pleasant and juicy. though brisket has a layer of fat on the floor, there honestly isn’t always that a whole lot of fat or connective tissues running thru it, so if you shred it then it’s pretty lean.

What to serve with beef brisket

For this particular recipe, I’m maintaining this sluggish Cooker pork Brisket whole and reducing it. Serve up a hearty Southern fashion supper with facets of homemade Southern fashion Baked Beans, Corn Bread (or attempt my favorite Corn Bread cakes!), Creamy Corn Casserole, classic creamy Coleslaw, or this No Mayo Coleslaw (it’s super!), Macaroni Salad, Potato Salad or mashed potato.

Or pile it onto sliders – that is the manner I commonly serve it due to the fact brisket is a perfect recipe for feeding a crowd!

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Slow Cooker Beef Brisket with BBQ Sauce

Slow Cooker Beef Brisket with BBQ Sauce

maimoona
To-die-for beef Brisket that sincerely makes the most out of this cut of beef! This gradual Cooker brisket is cooked in a simple homemade BBQ sauce till it’s deliciously tender and infused with incredible flavor. Serve with an aspect of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

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

1
blend Rub ingredients. Rub throughout the brisket. If time permits, go away for a half-hour – 24 hours within the refrigerator, however, I hardly ever do that.
2
integrate BBQ Sauce elements in a slow cooker. blend then upload the brisket – squish it in if needed, like I did (see video).
3
sluggish cook in gradual cooker for 8 hours (1. five kg / 3 lb) to 10 hours (2 kg / 4 lb). (word 2 for a pressure cooker and click here for oven)
4
remove brisket onto a tray.
5
Pour the liquid into a sluggish cooker right into a saucepan. Carry to simmer over medium-high heat and reduce until it thickens to a syrup consistency (it thickens extra as it cools).
6
in the meantime, drizzle brisket with oil then roast in a 200C/390F oven for 15 mins until brown spots appear. cast off then baste generously with Sauce, then go back to the oven for five minutes. get rid of and baste once more, then return to oven for five – 10 mins till it caramelizes and looks like the pictures. (See be aware for the BBQ option)
7
TO SERVE: Slice brisket thinly across the grain and serve with final BBQ Sauce. That is brilliant served as a meal with facets or piled high onto rolls with Coleslaw as sliders. See word three for more ideas.

Notes

beef – This recipe will work on any slow-cooking cut of beef but it works satisfactorily with brisket because it holds its form as soon as slow cooked until soft, so it can be sliced. See publish for greater information. exceptional sub is a chuck pork roast that’s rolled and tied. AUSTRALIA: nice to get it from a butcher so you can ask for a thick cut that is high-quality. Woolies and Aldi promote rolled brisket that is thinner. Harris Farms additionally sells brisket however they are small portions. The recipe will work for these, see notes under for cook times for one-of-a-kind weights. cook time – The cook instances furnished yield a tender brisket that is sliceable but tender so the slices tear effortlessly, as verified in the video. Don’t pressure too much about cook dinner time – brisket is a cut of pork that holds together quite well even cooked to the factor of being shreddable. So even a 1.5kg / three lb brisket sluggish cooked for 10 hours have to nevertheless be sliceable. Brisket that isn’t smooth is hard and chewy however in case you pull it out too early, don’t worry, just keep cooking! sluggish COOKER on excessive: identical recipe, four. five hours for 1. five kg / three lb or five hours for 2 kg / 4 lb. Observe identical directions. stress COOKER: equal recipe, 1 hr 15 mins for 1. five kg / three lb or 1 hr 30 minutes for 2 kg / four lb. Follow identical instructions. In case you’ve been given an instant Pot, upload 1 cup water (in any other case you get the burn note) and might need to reduce the sauce slightly at give up. herbal release, or wait 15 mins then brief launch OVEN: click on right here for instructions. exceptional SIZES: For an 800g – 1 kg / 1.6 – 2 lb piece of brisket, I might nevertheless gradually prepare dinner for 7 to eight hours on low because the cook dinner time is more about brisket width instead of duration. For a 2. five – 3 kg / 5 – 6 lb brisket, I'd sluggishly cook dinner for 10 hours on low. the way to serve – See in submit for what to serve this with. For Sliders, I use smooth rolls (brioche buns are pictured within the publish) with Coleslaw (or try this No Mayo Coleslaw – it’s extraordinary!) four. finish on BBQ: amazing chargrilled flavor: Brush grills with oil, then preheat BBQ to medium. region pork at the grills and leave till browned, then turn the beef over and brown the alternative facet. Baste the beef generously and turn, then baste once more. do this time and again until there is a nice caramelized glaze at the brisket, then remove. MAKE ahead: sluggish cook dinner the brisket however do no longer bake, then switch right into a garage box with the cooking liquid (don’t lessen it down) and refrigerate for up to three days. To reheat, transfer brisket best right into a baking dish and cowl. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up the oven to 200C/390F, dispose of the cover, and continue with the recipe to brown and baste the brisket floor. switch sauce into saucepan and heat – you may now not need to reduce. Use for basting consistent with the recipe. SERVINGS: I commonly finance 250g/8oz of raw meat in step with head, to err on the aspect of warning. This shrinks to about 200g / 6.5 oz keeping with the head as soon as cooked. That’s a beneficial pile on rolls! vitamins in step with serving, assuming a 2 kg / four lb pork brisket with a few fats on the surface (i.e. now not trimmed of all fats), 10 servings, assuming all of the sauce is eaten up.
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