About this recipe:Inspired by a trip to the American south a few years ago and a dish we had when we were there, we decided to try to do something similar in the slow cooker. The result is tender beef in a lovely sweet barbecue sauce perfect for eating inside a bap, pitta bread or just by itself with a salad.
3 tablespoons sunflower oil
1.35kg beef brisket
salt and pepper, to taste
1 onion, sliced
3 cloves garlic, chopped
1 red chilli, seeded and chopped
1 tablespoon tomato puree
85ml malt vinegar
55g demerara sugar
3 tablespoons honey
2 tablespoons Worcestershire sauce
150ml vegetable stock
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
Preheat the slow cooker and set to auto or low setting. Heat the oil in a frying pan over a high heat. Rub the beef generously with salt and pepper then brown evenly on all sides in the oil. Remove from the pan and set aside. To the same pan, add the onion, garlic and chilli and cook and stir for 4 minutes.
In a bowl, combine the remainder of the ingredients and mix well to blend. Pour into the frying pan with the onion and bring to a simmer. Transfer everything to the slow cooker, including the beef, and cook for 8 to 9 hours until the beef is tender on the auto or low setting.
Remove the beef from the cooker around 20 minutes prior to serving and shred it with a fork. Return to the slow cooker and mix well. Season again if necessary then serve.