Ah, brisket—one of those magical cuts of meat that transforms under the gentle embrace of a slow cooker. Imagine tender slices melting in your mouth, each bite whispering tales of smoky barbecues and cozy family dinners. It’s like a comforting hug on a chilly evening, bringing warmth and nostalgia.
Steps
- Create a spice rub by mixing brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper. Apply this mixture evenly over the brisket. Allow it to sit in the fridge for 30 minutes to 24 hours, if possible.
- In a slow cooker, combine minced garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, and Worcestershire sauce to make a homemade BBQ sauce. Add the brisket and ensure it’s well coated.
- Cook the brisket in the slow cooker on low for 8 to 10 hours. This slow cooking process will tenderize the meat while infusing it with the BBQ sauce’s flavors.
- Once cooked, transfer the brisket to a tray. Pour the liquid from the slow cooker into a saucepan and simmer over medium-high heat until it thickens into a syrupy consistency, which will be your BBQ sauce.
- Preheat the oven to 200C/390F. Drizzle the brisket with oil and bake for 15 minutes until brown spots appear. Baste with the homemade BBQ sauce, return to the oven for 5 minutes, and repeat until the brisket is caramelized.
- Slice the brisket thinly against the grain and serve it with the remaining BBQ sauce. It pairs well with sides like coleslaw or can be piled onto rolls for delicious sliders.
Ingredients
- 1.5 – 2 kg (3 – 4 lb) beef brisket
- 1 tbsp olive oil or neutral oil (such as 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) packed brown sugar
- 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: 476cal | Carbohydrates: 24g | Protein: 66g | Fat: 14g | Saturated Fat: 5.6g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 1g | Trans Fat: 0.7g | Cholesterol: 198mg | Sodium: 756mg | Potassium: 824mg | Fiber: 0.6g | Sugar: 20g | Vitamin A: 550IU | Vitamin C: 3.1mg | Calcium: 10mg | Iron: 6.5mg
FAQ
- What is the primary characteristic of beef brisket that makes it suitable for slow cooking?
- Beef brisket is a cut of beef that requires slow cooking to break down its connective tissues. It stands out because it remains sliceable even after long hours of cooking, unlike other slow-cooking cuts that tend to fall apart.
- Is brisket known by any other names?
- While raw brisket is not known by any other name, it is sometimes sold as corned beef, pastrami, or silverside, which are versions of brisket that have been brined.
- Can brisket be shredded, and if so, is it ideal for this purpose?
- Although brisket can be shredded, it is not the ideal cut for this purpose. Chuck beef or ribs are better for shredding due to their higher fat content, which keeps the shredded meat juicy.
- How do you know when brisket is properly cooked?
- Properly cooked brisket should not be pink if it’s cooked plain. If it appears pink, it is undercooked and will be tough. However, corned beef and pastrami remain pink after cooking due to the curing process.
- What are some recommended side dishes to serve with beef brisket?
- Beef brisket pairs well with Southern-style sides such as homemade baked beans, cornbread, creamy corn casserole, coleslaw, macaroni salad, or mashed potatoes. It can also be served on rolls as sliders for a crowd-friendly option.
Tips
- Marinate for Extra Flavor: Although not necessary, leaving the spice rub on the brisket for 30 minutes to 24 hours in the fridge can enhance the flavor, similar to marinating.
- Sauce Consistency: After slow cooking, simmer the leftover liquid to achieve a syrupy consistency for a rich homemade BBQ sauce.
- Caramelisation Technique: Finish the brisket in a hot oven or under a grill to caramelize the crust, enhancing the texture and flavor.
- Cooking Time Flexibility: Don’t stress too much about the exact cooking time. Even if cooked longer than intended, the brisket should remain tender and sliceable.
Equipment
- Slow Cooker
- Oven-safe Roasting Pan or Baking Dish (for caramelizing the brisket in the oven)
- Saucepan (for reducing the sauce)
