Slow Cooked Beef Brisket

Melt-in-your-mouth beef brisket cooked until it falls apart. Perfect for a Sunday roast without the faff.

Ingredients

• 1kg beef brisket
• 2 onions, quartered
• 4 cloves garlic, whole
• 3 carrots, chunked
• 1 beef stock cube dissolved in 300ml water
• 2 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper

Method

1. Mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub all over the brisket.
2. Place onions, garlic, and carrots in the bottom of the slow cooker.
3. Sit the brisket on top.
4. Mix the stock, tomato puree, and Worcestershire sauce and pour around the brisket.
5. Cook on Low for 9 hours until the meat pulls apart easily with a fork.
6. Rest for 10 minutes, then slice or shred and serve with the cooking juices.

Tips

Brisket is better cooked low and slow — don’t be tempted to speed this up on High. Leftovers make incredible sandwiches.