Slow cooker BBQ Beef Brisket brioche served with coleslaw, corn on the cob & spiced sweet potato wedges
Recipe Difficulty: Medium
Prep Time: 45 min
Cooking Time: 8 hours (slow cooker) plus 30 minutes oven time (and cooking all other elements)
With Summer on the horizon (ok, we would just take some steady dry weather right now), it has got us thinking about different ways to enjoy our meat with an al fresco vibe!
We absolutely love to cook a lot of our meat low and slow, and there is nothing finer than our Flat Brisket with an American diner twist!
This month’s recipe is a real feast to enjoy with friends or family – Pile the beef brisket high on a brioche bun, or a couple of sliders, add coleslaw if you like (or have it on the side) and serve with a buttery corn on the cob, and lightly spiced sweet potato wedges. Perfect!
(Please note – we halved the recipe in these pictures as we were only feeding the family of 4. We chopped the 7-8 person brisket and froze half for next time, winner!)
Ingredients (To serve 8)
2 kg Flat Brisket
For the rub:
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp onion salt
- 1 tsp garlic salt
- 1/2 tsp cumin
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
For the BBQ sauce:
- 2 garlic cloves, minced
- 125 ml apple cider vinegar
- 375 ml ketchup
- 110g brown sugar
- 2 tsp black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper
- 1 tbsp Worcestershire sauce
For the spiced sweet potato wedges:
- 900g Sweet potatoes
- 2 tbsp oil
- 1 tbsp cornflour
- 2 tsp smoked paprika
- ½-¾ teaspoon chilli powder
- ½ tsp garlic salt
- 1 tsp onion salt
- Pinch cayenne pepper
- 1 ½ tsp salt
For the accompaniments:
- Corn on the cob
- Brioche rolls, subs or sliders (your preference of bread)
- Butter for the corn
- Coleslaw (you can obviously make your own we just really like shop bought)
Method
STEP 1 – Make the rub and add to the meat
Combine all the spices for the rub and then rub all over the meat on all sides. You can do this up to 24 hours before, or for as little as 30 minutes in the fridge.
STEP 2 – Making the BBQ sauce
Add all of the ingredients for the sauce into the slow cooker and give a good stir. Once done, get the meat from the fridge and add it into the slow cooker. There is no need to pour the sauce over the meat, just leave it to nestle on top (depending on the size you use you may need to squash it in). Cook on low for 8 hours.
STEP 3 – Preparing the sweet potato wedges
Mix together all of the spices and set aside. Wash and pat dry the sweet potatoes and then cut into similar size wedges (we like them a little mis-sized so you get some more crispy than others on serving). Add the seasoning to the wedges and the oil and mix together. You can prepare these and pop in the fridge until needed.
Once ready to be cooked (do this whilst doing the ‘finishing the meat’ stage), put the wedges on a foil lined baking tray, and cook in the oven for around 20-25 minutes (200°C). You may want to turn them midway through.
STEP 4 – Finishing the meat
Remove the brisket onto a tray once cooked. Pour the liquid in the slow cooker into a saucepan and bring it to simmer over a medium high heat and reduce until it thickens to a syrup consistency (note: it thickens more as it cools).
Meanwhile, drizzle the brisket with a little oil then roast in a 200°C oven for 15 minutes until brown spots appear. Remove the meat then baste generously with some of the BBQ sauce from the pan. Return to the oven for 5 minutes. Remove and baste again, then return to the oven again for 5 – 10 minutes until it caramelises and looks like the photos. (You can do this part of the process on the BBQ if you want – today, it’s far too cold for that despite the sunshine!)
STEP 5 – Serving
Once the brisket is cooked you should be able to slice (or even pull apart the meat slightly) and load onto your chosen bread (we love to have ours on a brioche bun) and drizzle over some of the remaining BBQ sauce. Add the coleslaw to the bun or pop the coleslaw at the side if you prefer. Pile the sweet potato wedges onto your plate and your boiled corn on the cob (which we like to lace in butter and plenty of salt and pepper).
Enjoy!
