Slow-cooked beef brisket

Beef and Lamb SA
8 servings Prep: 2 hrs 15 mins, Cooking: 2 hrs
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Beef brisket with a spicy rub, slow-cooked until tender and finished off in the oven with a homemade barbeque sauce. Served with buttered corn and a fresh coleslaw.

By Independent Contributor November 20 2023
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Ingredients (23)

1.5 kg brisket
1 tbsp olive oil
Spice rub
1 tbsp dark brown sugar
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp mustard powder
1 garlic clove — minced
2 tsp salt
1 tbsp black pepper — freshly ground
500 ml ale — or dark beer
1 tsp yeast extract — or marmite
1 tbsp balsamic vinegar
2 tbsp dark brown sugar
1 tbsp tomato paste
1/2 cup honey — or molasses
1/2 cup tomato sauce
1 tbsp Worcestershire sauce
2 tbsp mustard powder
1 tsp cayenne pepper
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Prepare the beef

Mix the rub ingredients. Rub all over the brisket and leave in the refrigerator for 2 hours or overnight, if possible, to tenderize and flavour the meat.

Combine the beer, marmite, balsamic vinegar, brown sugar, tomato paste, honey, tomato sauce, Worcestershire sauce, mustard powder and cayenne pepper in the slow cooker / instant pot or pressure cooker. Place the brisket in the pot with the sauce. Slow cook in the slow cooker for 8 hours or 1 hour 15 minutes in the pressure cooker.  If cooking in an instant pot add 1 cup of water if necessary and use the natural release.

Once the brisket is cooked remove it from the pot and place on a baking tray. Bring the remaining sauce in the pot to a boil and reduce the heat. Simmer until the sauce has reduced and is thick and syrupy.

Preheat the oven to 200°C. Drizzle the brisket with some oil and place in the oven for 15 minutes to brown. Remove and baste with the sauce for 5-10 minutes until it is caramelised.

Remove from the oven, set the meat aside to rest for 10 minutes. Slice the brisket thinly across the grain and serve with the remaining sauce, buttered corn and a fresh coleslaw. The brisket can also be shredded, and served on fresh rolls as sliders.

Beef and Lamb SA is the consumer education function of the Red Meat Industry Services (RMIS).

Recipe developed by Prof. Gerrie Du Rand. Photography by Michelle Parkin. Styling by Caro Alberts.


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