Beef brisket in a slow cooker on slow cooker Sunday
Prep Time
10mins
Cook Time
8hrs
Total Time
8hrs10mins
Beef brisket slowly cooked is a thing of beauty. Here’s how to cook it like a boss. You can’t go wrong in a slow cooker.
Course:
Main Course
Cuisine:
Australian
Servings: 4
Calories: 1000kcal
Author: Gary Lum
Ingredients
1kilogramBeef brisket
100millilitresSpicy barbeque sauce
1litreWarm water
2teaspoonsBrown sugar
½cupRed wine vinegar
5tablespoonsWorcestershire sauce
1teaspoonChilli flakes
1teaspoonGarlic powder
½pieceDrumhead cabbage(shredded)
250gramsBrussels sprouts(the baby ones)
2piecesPotato(halved)
2tablespoonsButter(room temperature)
2tablespoonsPlain flour
Instructions
To a slow cooker vessel add the Brussels sprouts, potatoes and cabbage. This will keep the meat off the bottom of the vessel.
Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
On top of the vegetable trivet, place the meat and then add on top the spicy barbeque sauce.
Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board. Place the vegetables into a bowl and empty the remaining juice into a jug and work out if it’s worth keeping.
With a sharp cook’s knife, slice the meat into thickish slices for dinner and slice the rest for refrigeration for work lunches.
In a saucepan, make a quick roux with butter and flour and then make a gravy with the leftover juices.
Plate up the vegetables into a shallow bowl, add a few slices of meat and then pour over the gravy.
Shoot a photograph.
Eat the meal and then wash the dishes.
Blog about the meal and hope your friends on social media will share the recipe and make you famous.
Recipe Notes
This is a fabulous meal for a cool or cold autumn or winter Sunday dinner.