Slow Cooker Beef Brisket With Barbecue Sauce

There’s slow cooking and then there’s sloooooow cooking, and this Slow Cooker Beef Brisket, at a 12-14 HOUR cook, is certainly in this camp (I’ll go into how to make the timings work). We all know that the longer and slower the cook for some cuts of meat, the better, and this is certainly where brisket comes into its own. Brisket is also really affordable too, and it’s easy to slice up or shred. I have loved how slow cooking certain meats have worked out in previous recipes, such as this Lamb Shoulder, this Gammon and this Pulled Pork, and I knew I had to get Brisket in there too! This recipe comes with the added bonus of a sticky, rich and delicious BBQ sauce – oh hello!

Why you’ll love this Slow Cooker Beef Brisket recipe

⭐️ Comforting, rich flavour ⭐️ Hands-off cooking with big results ⭐️ Affordable, simple ingredients This means it’s tough and needs to be tenderised well, and this is where a long braising process comes in. It has a layer of fat that stops the meat from drying out, which is why we get such succulent, mouthwatering textures and flavours. I’ve found it quite tricky to find a single 2kg piece of brisket unless you go to a butcher, so I have used 2 x 750g pieces in this recipe. They may take slightly less time to cook so check how they’re doing at about 10 hours. (But this is very hard to overcook so don’t worry too much.)

Slow Cooker Beef Brisket Ingredients notes

Beef Brisket – About 1.5-2kg (use 2 pieces to make up the weight if you can’t find a big enough piece) Sauce – Tomato ketchup and runny honey Mustard powder – If you don’t have powder, English mustard would also work but use HALF the amount Dark brown sugar – You could use molasses if you have them instead Cider vinegar – White wine vinegar will work in a push

Substitutions

White wine vinegar – You can use this instead of cider vinegar if that’s all you can find

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob. To take it up a notch:

Use molasses instead of brown sugar. Add a 1 tsp of cayenne pepper to add a KICK! Reduce the sauce down in a saucepan on the hob (boil for 5 minutes until thickened) before adding back to the meat. Add 2 tbsp of Worcestershire sauce at the end of the cooking time.