Slow cooker American style beef in barbecue sauce

    8 hours 20 min

    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.

    27 people made this

    Serves: 8 

    • 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
    • 300ml passata
    • 150ml vegetable stock

    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (2)


    I made it once and it was wonderful. I am making it now and with 3 hours to go, the barbecue sauce is not losing its watery consistency. Can anyone tell me why or if it is actually meant to?  -  13 May 2017


    This was lovely! I only rated it 4 instead of 5 as the sauce was less like a typical barbecue sauce than I expected but the sauce was very tasty and it worked out a lovely meal using this recipe!  -  29 Oct 2016