Slow-cooker beef brisket with sweet barbecue sauce

Use your slow-cooker to make melt-in-the-mouth beef in sweet barbecue sauce.

INGREDIENTS

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.

Note:

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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