Ingredients
Units Scale
- 1.2–1.5 kg beef brisket
- 1 tbsp olive oil
- 1 brown onion, sliced
- 4 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp brown sugar
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp chipotle in adobo
- 1 cup beef stock
- 3/4 cup smoky BBQ sauce (plus extra for serving)
To serve:
- Soft bread rolls or sliders
- Coleslaw or pickled red onions (optional)
- Extra BBQ sauce or smoky aioli
Instructions
- Sear the beef (optional, but adds flavour): Select Sauté mode. Add olive oil and sear the beef on all sides until browned. Remove and set aside.
- Sauté aromatics: Add onion and garlic, cook for 2–3 minutes until softened. Stir in smoked paprika, cumin, onion powder, salt, pepper, and brown sugar. Cook another minute.
- Build the sauce: Stir in tomato paste, Worcestershire, vinegar, BBQ sauce, chipotle, and stock. Return the beef to the pot, turning to coat well.
- Slow cook: Close the lid and select Slow Cook – Low for 8 hours (or High for 4–5 hours) until the beef is tender and pulls apart easily with forks.
- Shred & reduce: Remove beef, shred it with two forks. Meanwhile, switch to Sauté and simmer the sauce for 5–10 minutes to thicken slightly. Return shredded beef to the sauce and stir through.
Notes
Serving Suggestions: Serve on fresh rolls with crunchy coleslaw. Drizzle with extra smoky BBQ sauce or your favourite aioli.
- Prep Time: 20
- Cook Time: 8
