This is one of those long slow cooker recipes that fills the house with the most enticing smells imagineable. You’ll be absolutely desperate to cut the time short, but don’t do it, whatever you do! It really is worth the wait. The long cooking time is necessary for the depth of flavour and for the melt-in-the-mouth beef that goes so perfectly with a sweet brioche bun. And while you’ve got the time, knock up some crispy triple-cooked chips to accompany them.
- 2 lbs 3 ounces / 1kg brisket
- 1 small onion, finely chopped
- 1½ ounces / 40g dark soft brown sugar
- 6 fluid ounces / 175ml ketchup
- 2 fluid ounces / 60ml water
- 1½ tablespoons of Jack Daniel’s
- 1½ tablespoons of Worcestershire sauce
- ½ tablespoon of chilli mild powder
- ½ tablespoon of ground cumin
- ½ teaspoon of garlic powder
- 2 tablespoons of sweet smoked paprika
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- brioche buns to serve
Place all of the ingredients (except the beef) into a slow cooker and give a good mix.
Place the brisket into the slow cooker and cook on low for 8 hours.
Remove the brisket and on a cutting board pull apart with two forks.
Return to the juices in the slow cooker and give a good stir.
Serve with your buns.
While brisket is the toughest cut of meat from any cow, it can be cooked so tenderly (especially in a slow cooker) that it melts in your mouth. There are basically two types of cut: the point cut is thicker and marbled with fat; the flat cut is leaner.