Slow-cooker beef brisket with sweet barbecue sauce

The Dinner Table

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Join us at The Dinner Table and to help families reconnect and communicate more effectively.
We want to help families be closer, sharing and loving. The Dining Table is not only an area for eating but a place for gathering, sharing, communicating and where relationships grow.
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Use your slow-cooker to make melt-in-the-mouth beef in sweet barbecue sauce.
  • 800g flat piece beef brisket or beef chuck steak, trimmed
  • Olive oil cooking spray
  • 2 sprigs fresh rosemary
  • 1/4 cup dijon mustard
  • 1/2 cup Barbecue Sauce
  • 2 tbsp Honey
  • 1 tbsp worcestershire sauce
  • 1 1/2 cups beef stock
  • Sweet potato mash, to serve
  • Peas, to serve

Step 1
Spray beef all over with a little oil. Heat a large frying pan over medium- high heat. Add beef. Cook for 3 to 4 minutes each side or until well browned. Transfer to bowl of a 5.5 litre-capacity slow cooker (You may need to cut the beef in half lengthways to fit).

Step 2
Add rosemary. Combine remaining ingredients in a jug. Pour over beef (the liquid should just cover beef). Cover with lid. Cook on low for 6 to 7 hours or on high for 4 to 5 hours or until beef is very tender. (When using a slow cooker, always check manufacturer’s instructions as brands vary.)

Step 3
Remove beef from slow cooker and transfer to a board. Remove and discard rosemary. Using 2 forks, roughly shred beef. Divide sweet potato mash between plates. Top with beef and sauce. Serve with peas.


If sauce is too thin for your liking, simply mix 1 tablespoon of cornflour with a little of the sauce. Add to the slow cooker, stirring to combine. Cook on high for a further 20 minutes, or until sauce thickens slightly, or transfer to a saucepan over medium-high heat and simmer for 5 minutes.


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