Beef Brisket Slow Cooker
This beef brisket slow cooker recipe is a fall-apart tender beef that simmers on low in a deep savory umami braai sauce (BBQ sauce).
Servings :8 people
Ingredients
- 3 kg beef brisket meat roughly 6lbs
- 2 Tbsps olive oil
- 2 cups braai sauce barbecue sauce
- 1 cup water
- 1 Tbsp paprika dry rub
- 1.2 Tbsp cumin
- 2 tsps salt and pepper or to taste
Vegetables (Optional)
- 6 potatoes rinsed, skin-on, quartered
- 2 carrots washed, peeled and sliced
- vegetable seasoning
- salt and pepper
- olive oil for drizzling
Instructions
- Make the braai sauce: 1 x full recipe (+ video) and pour it into the slow cooker. Add the water and mix the sauce. Place the lid on the slow cooker and set to LOW.
- Prep: In a small bowl mix the paprika dry rub and cumin.
- Season: Generously season the beef brisket all around with salt, pepper and then add the spice mix from the above step. Be sure to coat the whole brisket.
- Slow Cook: Place the beef brisket into the slow cooker over the sauce. Place the lid back on, leave it on LOW setting and slow cook for 8 to 10 hours or until the meat is fall-apart tender.
- Preheat the Oven: In the last 15 to 20 minutes of the slow cooker beef, preheat the oven to 200 C / 400 F.
- Roast: When the meat has finished slow cooking, transfer the beef to a roasting tray. Drizzle with olive oil and oven roast for 15 minutes.
- Rest the Brisket: Remove the brisket from the oven and let it rest for 10-15 minutes before pulling-apart using 2 forks it's so tender!
- Serve: Serve with roasted vegetables (if roasted) and braai (barbecue) sauce.
Roasted Vegetables
- In roughly the last hour of the slow cooker beef brisket, place the prepared vegetables (salt, pepper and vegetable seasoning) into a roasting tray and drizzle with olive oil to coat. Bake in a preheated oven for 45 minutes or until tender when pierced with a fork.
- Carve: Serve the roasted vegetables with the brisket and sauce.
Notes
Vegetables: You can also add the uncooked vegetables to the slow cooker in the last 2 hours to cook till or till fork tender (if not roasting).
Sauce: When you remove the brisket from the slow cooker, skim the surface of the sauce to discard all the excess oil which would be sitting over the sauce.
Simmer: Pour the sauce into a pot and simmer to reduce until desired consistency is reached. It will take about 10 to 15 minutes to reduce or you can make a slurry to help thicken it.
Cornstarch Slurry: Mix together 1 tablespoon of cornstarch (Maizena) with 2 tablespoons cold water into a paste. Pour it into the sauce and bring it to simmer.
Nutrition
Calories: 487kcalCarbohydrates: 57gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 78mgSodium: 1460mgFiber: 4gSugar: 27g
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