The smell of this slow-cooked beef brisket will make your mouth water and your stomach growl, turning the kitchen into a delicious-smelling haven. Presented by the Red Meat Industry Services, this recipe is a great way to turn up the heat on your summer festivities.
Prepare your taste buds for a journey of indulgence with this slow-cooked, mouth-watering beef brisket, sure to please even the pickiest of eaters.
According to Gerrie du Rand, beef brisket with a spicy rub is slow-cooked until tender and finished off in the oven with a homemade barbecue sauce. It can also be served with buttered corn and fresh coleslaw.
The beauty of slow-cooked brisket lies in its ease. No need to stand over a hot oven or stove; just throw in your ingredients as provided by Du Rand in your slow cooker and let time work its magic.
Aromas to attract the neighbours
As the slow-cooked beef brisket simmers, enticing aromas fill the kitchen, promising a feast for the senses
It does require a little patience. However, the result is well worth the wait, as the meat becomes incredibly tender and flavourful.
Whether it’s a cosy evening or a sunny summer celebration, this slow-cooked beef brisket’s juicy and flavourful profile makes it the perfect companion for every occasion, inviting you to indulge again and again.
This simple yet satisfying recipe is brought to you by Red Meat Industry Services (RMIS) as part of their Beef and Lamb SA consumer education project.
Red Meat Industry Services is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.
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SLOW-COOKED BEEF BRISKET
Ingredients
- 1,5kg brisket
- 1 tablespoon olive oil
- Rub:
- 1 tablespoon dark soft brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ½ teaspoon mustard powder
- 1 clove garlic, minced
- 2 teaspoons salt
- ½ teaspoon black pepper, freshly ground
- Sauce:
- 500ml ale or dark beer
- 1 teaspoon yeast extract / Marmite
- 1 tablespoon balsamic vinegar
- 2 tablespoons dark soft brown sugar
- 1 tablespoon tomato paste
- ½ cup honey / molasses
- ½ cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons mustard powder
- 1 teaspoon cayenne pepper
Instructions
Prepare the beef:
1. Mix the rub ingredients. Rub all over the brisket and leave in the refrigerator for 2 hours or overnight, if possible, to tenderize and flavour the meat.
2. Combine the beer, marmite, balsamic vinegar, brown sugar, tomato paste, honey, tomato sauce, Worcestershire sauce, mustard powder and cayenne pepper in the slow cooker / instant pot or pressure cooker. Place the brisket in the pot with the sauce. Slow cook in the slow cooker for 8 hours or 1 hour 15
minutes in the pressure cooker. If cooking in an instant pot add 1 cup of water if necessary and use the natural release.
3. Once the brisket is cooked remove it from the pot and place on a baking tray. Bring the remaining sauce in the pot to a boil and reduce the heat. Simmer until the sauce has reduced and is thick and syrupy.
4. Preheat the oven to 200°C. Drizzle the brisket with some oil and place in the oven for 15 minutes to brown. Remove and baste with the sauce for 5-10 minutes until it is caramelised.
5. Remove from the oven, set the meat aside to rest for 10 minutes. Slice the brisket thinly across the grain and serve with the remaining sauce, buttered corn and a fresh coleslaw. The brisket can also be shredded, and served on fresh rolls as sliders.
