Slow Cooked Beef Brisket

I love making meat where you can turn it into alot of amazing dishes.

I will cook this and
Day 1 ... serve with Mash potato and vegies
Day 2 .... shred it and have on brioche buns with salad

Slow-Cooker-BBQ-Beef-Brisket-2-2-1.jpg


Ingredients

  • 1.5 – 2 kg beef brisket
  • 1 tbsp olive oil or vegetable oil

RUB:

  • 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

BBQ SAUCE:

  • 2 garlic cloves , minced
  • 3/4 cup / 185 ml beef stock
  • 1 1/2 cups tomato sauce
  • 1/2 cup brown sugar
  • 2 tsp EACH black pepper, onion powder, mustard powder
  • 1 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce

Instructions

  • Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes or 24 hours in the fridge,
  • Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket –
  • Slow cook in slow cooker for 8 hours to 10 hours for 1.5 kg to 2 kg .
  • Remove brisket onto a tray.
  • Pour liquid thats in the slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
  • Meanwhile, drizzle brisket with oil then roast in a 200 C 180 C Fan-forced oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photo.
  • Let stand 5 minutes then either slice or shred

This turns out perfect every time.

Note : If you don't have a slow cooker then cook in an oven on 120 C or 100 fan-forced for 8 hours . Cover pan with foil
 
Last edited:
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As promised....

VEGGIE’S MUSHROOM STROGANOFF

This is adapted from a chicken stroganoff recipe which I also prepare. WARNING: It is very rich!


2 tbsp olive oil

1 brown onion, thinly sliced

2 garlic cloves, crushed

500g button mushrooms, sliced

1 tsp sweet paprika

1 tbsp tomato paste (I use heaps more)

1 tbsp worcestershire sauce

1 cup Massel chicken style liquid stock

3/4 cup sour cream (I use Bulla thickened cream)

100g baby spinach (optional)

Steamed white rice, to serve (I prefer fettucine or large shells)

Step 1

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add onion, garlic and lastly mushroom. Cook, stirring, for 5 minutes or until onions and mushrooms are browned and softened.

Step 2

Add paprika. Cook, stirring, for 1 minute. Add tomato paste, worcestershire sauce and stock. Bring to the boil. Simmer for 5 to 7 minutes or until onions and mushrooms are cooked thoroughly.

Step 3

Stir in sour or thickened cream and spinach (optional). Season with salt and pepper (if desired). Cook for 1 to 2 minutes or until heated through.



Just fine tune it to your preferences. Classmates at TAFE love it!​
 
Stop it you people! You're making me hungry!
We had it last night because my two sons-in-law are working today (one's a firefighter, and the other a paramedic). If there was any left over, I would happily send it your way, but alas... there wasn't so much as a lick of the plate left. Even the pooch missed out.
 
  • Like
Reactions: Veggiepatch
Certificate IV in Alcohol and Other Drugs at Chisholm TAFE Frankston, Melbourne.
M
Stop it you people! You're making me hungry!
As promised....

VEGGIE’S MUSHROOM STROGANOFF

This is adapted from a chicken stroganoff recipe which I also prepare. WARNING: It is very rich!


2 tbsp olive oil

1 brown onion, thinly sliced

2 garlic cloves, crushed

500g button mushrooms, sliced

1 tsp sweet paprika

1 tbsp tomato paste (I use heaps more)

1 tbsp worcestershire sauce

1 cup Massel chicken style liquid stock

3/4 cup sour cream (I use Bulla thickened cream)

100g baby spinach (optional)

Steamed white rice, to serve (I prefer fettucine or large shells)

Step 1

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add onion, garlic and lastly mushroom. Cook, stirring, for 5 minutes or until onions and mushrooms are browned and softened.

Step 2

Add paprika. Cook, stirring, for 1 minute. Add tomato paste, worcestershire sauce and stock. Bring to the boil. Simmer for 5 to 7 minutes or until onions and mushrooms are cooked thoroughly.

Step 3

Stir in sour or thickened cream and spinach (optional). Season with salt and pepper (if desired). Cook for 1 to 2 minutes or until heated through.



Just fine tune it to your preferences. Classmates at TAFE love it!​
😊
 
As promised....

VEGGIE’S MUSHROOM STROGANOFF

This is adapted from a chicken stroganoff recipe which I also prepare. WARNING: It is very rich!


2 tbsp olive oil

1 brown onion, thinly sliced

2 garlic cloves, crushed

500g button mushrooms, sliced

1 tsp sweet paprika

1 tbsp tomato paste (I use heaps more)

1 tbsp worcestershire sauce

1 cup Massel chicken style liquid stock

3/4 cup sour cream (I use Bulla thickened cream)

100g baby spinach (optional)

Steamed white rice, to serve (I prefer fettucine or large shells)

Step 1

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add onion, garlic and lastly mushroom. Cook, stirring, for 5 minutes or until onions and mushrooms are browned and softened.

Step 2

Add paprika. Cook, stirring, for 1 minute. Add tomato paste, worcestershire sauce and stock. Bring to the boil. Simmer for 5 to 7 minutes or until onions and mushrooms are cooked thoroughly.

Step 3

Stir in sour or thickened cream and spinach (optional). Season with salt and pepper (if desired). Cook for 1 to 2 minutes or until heated through.



Just fine tune it to your preferences. Classmates at TAFE love it!​
Thank you
Thank you,that will be next meal.
 
I love making meat where you can turn it into alot of amazing dishes.

I will cook this and
Day 1 ... serve with Mash potato and vegies
Day 2 .... shred it and have on brioche buns with salad

View attachment 27522


Ingredients

  • 1.5 – 2 kg beef brisket
  • 1 tbsp olive oil or vegetable oil

RUB:

  • 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

BBQ SAUCE:

  • 2 garlic cloves , minced
  • 1/2 cup / 125 ml apple cider vinegar
  • 1 1/2 cups tomato sauce
  • 1/2 cup brown sugar
  • 2 tsp EACH black pepper, onion powder, mustard powder
  • 1 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce

Instructions

  • Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes or 24 hours in the fridge,
  • Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket –
  • Slow cook in slow cooker for 8 hours to 10 hours for 1.5 kg to 2 kg .
  • Remove brisket onto a tray.
  • Pour liquid thats in the slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
  • Meanwhile, drizzle brisket with oil then roast in a 200 C 180 C Fan-forced oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photo.
  • Let stand 5 minutes then either slice or shred

This turns out perfect every time.

Note : If you don't have a slow cooker then cook in an oven on 120 C or 100 fan-forced for 8 hours . Cover pan with foil
sounds like another nice recipe thank you Suzanne Rose like that it turns out good every time as well another recipe to try out
 
The oven version of Nagi's (Recipe Tin Eats) recipe, requires additional water - a must when adapting any Slow Cooker recipe to a conventional oven recipe. Here's Nagi's oven version of the recipe.
Note: If you check her original recipe online (recipetineats dot com/slow-cooker-beef-brisket-with-bb1-sauce/) you will also find instructions for cooking it in a pressure cooker; and how to finish it on a BBQ if you so desire. Nagi also provides advice on where to buy your meat for this recipe, and why; cooking times for different sized cuts of brisket; and instructions for making it ahead.
It's a great recipe, BTW. But I do use the Heinz Ketchup in Nagi's recipe - not tomato sauce (which is different to ketchup).
The sauce that I make and stated in the recipe doesn't need the water. I just made it today and did it exactly as I wrote but substitute the vinegar for Beef Stock. This one's different to Nagi's
 

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