Brisket is the cut the slow cooker was made for. Season it, add a splash of water, and let it go all day until the meat gives way at the touch of a skewer, then carve soft, deeply beefy slices and finish them at the table with a warmed jar of our chef-made, all-natural Beef & Rib Sauce. No smoker, no stress, no sauce making, and if the skewer meets any resistance the answer is simply more time.
Ingredients
1.5 to 2kg beef brisket, fat cap on, from your favourite butcher
1 tablespoon salt
2 teaspoons cracked black pepper
1 tablespoon smoked paprika
A splash of water, about half a cup
Soft slider rolls or a good salad, to serve
1 Beef & Rib Sauce jar
Directions
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1
Mix the salt, pepper & smoked paprika & season the brisket generously all over.
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2
Sit the brisket fat side up in the slow cooker & pour a splash of water, about half a cup, around it.
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3
Cover & cook on low for 8 to 10 hours, until a skewer slides into the centre with no resistance. If it feels tight, keep going, brisket is only tough when it needs more time.
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4
Rest the brisket, covered, for 30 minutes. Slice across the grain about pencil thickness, or pull it into chunks for sliders.
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5
Heat Boutique Sauces Beef & Rib Sauce in a small sauce pan.
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6
Pile the brisket into soft rolls or plate it with a salad, pour over the sauce & serve.
Recipe Notes
Leaves plenty for a crowd, easily enough for a table of six to eight, or a big batch of sliders. Tough brisket has never been cooked too long, only not long enough, so if it resists the skewer, give it more time. No slow cooker? Cover it tightly in a 140C oven with the same splash of water for about 6 hours. Make it ahead: cook and rest, refrigerate whole, then slice cold and warm the slices gently in the sauce. One 270ml jar of Beef & Rib Sauce comfortably covers a full sliced brisket, and sliced brisket in sauce freezes well for up to three months.
Make this recipe
Beef & Rib Sauce