Ah, brisket—a cut of beef so revered that it practically demands its own holiday. There’s something almost magical about transforming this tough, unassuming slab into a tender, flavorful masterpiece that makes the whole house smell like a warm embrace. Maybe it’s the hours of slow cooking or the smoky, rich aroma that wafts through the air—whatever it is, it always makes me think of cozy gatherings and stories shared around a bustling table.
Steps
- Prepare the spice rub by mixing brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper. Apply this mixture all over the brisket, allowing it to rest for 30 minutes to 24 hours in the fridge if time permits.
- In a slow cooker, combine the BBQ sauce ingredients: minced garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, and Worcestershire sauce. Mix well and add the brisket, ensuring it fits snugly.
- Slow cook the brisket in the slow cooker on low for 8 to 10 hours, depending on the size, until tender. For alternate cooking methods, use a pressure cooker or an oven, adjusting the time accordingly.
- Once cooked, transfer the brisket onto a tray. Pour the cooking liquid from the slow cooker into a saucepan and simmer over medium-high heat to reduce it to a thick, syrupy consistency.
- Drizzle the brisket with oil and place it in a preheated oven at 200C/390F for 15 minutes until brown spots appear. Baste generously with the reduced sauce and return to the oven for another 5 to 10 minutes to achieve a caramelized glaze.
- For serving, slice the brisket thinly against the grain and pair it with the remaining BBQ sauce. Enjoy it as part of a hearty meal with sides, or pile it onto rolls with coleslaw to make sliders.
Ingredients
- 1.5 – 2 kg (3 – 4 lb) beef brisket
- 1 tbsp olive oil (or a neutral oil like vegetable or canola)
- 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
- 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 black pepper
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper (adjust to taste for spiciness)
- 1 tbsp Worcestershire sauce
Nutritional Values
Calories: 4760cal | Carbohydrates: 240g | Protein: 660g | Fat: 140g | Saturated Fat: 56g | Polyunsaturated Fat: 71g | Monounsaturated Fat: 10g | Trans Fat: 7g | Cholesterol: 1980mg | Sodium: 7560mg | Potassium: 8240mg | Fiber: 6g | Sugar: 200g | Vitamin A: 5500IU | Vitamin C: 31mg | Calcium: 100mg | Iron: 65mg
FAQ
- What is beef brisket and why is it ideal for slow cooking?
- Beef brisket is a cut of beef that is perfect for slow cooking because it contains connective tissues that break down over time, making the meat tender yet still sliceable. It also offers a robust beefy flavor compared to other slow-cooking cuts like chuck.
- Can brisket be used for shredding?
- While brisket can be shredded, it’s leaner compared to cuts like chuck or ribs, which have more fat running through them and are typically preferred for shredded meat recipes.
- How long should brisket be cooked in a slow cooker?
- For a slow cooker, brisket should be cooked on low for 8 to 10 hours depending on the weight. This ensures the meat is tender and can be easily sliced.
- Is it normal for cooked brisket to be pink?
- No, plain cooked brisket should not be pink as that would indicate it is undercooked and tough. However, cured forms of brisket like pastrami and corned beef retain a pink color due to curing salts.
- What are some serving suggestions for beef brisket?
- Serve slow cooker beef brisket with sides like coleslaw, macaroni salad, steamed corn, or baked beans for a hearty meal. Alternatively, slice it and serve it on sliders, perfect for feeding a crowd.
Tips
- Marinating Tip: Although the recipe mentions that marinating isn’t necessary due to the long cooking time, if you have extra time, letting the brisket sit with the spice rub in the fridge for 30 minutes to 24 hours can enhance the flavors even more.
- Cooking Time Adjustment: If using a smaller brisket (800g – 1 kg / 1.6 – 2 lb), still slow cook for 7 to 8 hours on low. The cook time is more about the thickness rather than the weight of the brisket.
- BBQ Caramelisation: For an extra layer of flavor, consider finishing the brisket on a BBQ. After slow cooking, brush the grills with oil and preheat to medium. Baste the brisket and grill until you achieve a nice caramelized glaze.
- Make Ahead Convenience: Prepare the brisket a few days in advance by slow cooking it without baking, then store it in the fridge with the cooking liquid. When ready to serve, reheat and proceed with the baking and basting steps.
Equipment
- Slow Cooker – Essential for the long, slow cooking process required for this recipe.
- Pressure Cooker – Optional, but useful if you choose the pressure cooking method.
- Instant Pot – If you opt for using an Instant Pot, it serves as a pressure cooker and might require additional water to prevent burn notice.
- Oven Grill/Broiler – Useful for caramelizing the brisket after slow cooking.
- Saucepan – Needed to reduce the liquid to a syrupy sauce consistency after slow cooking.
