Beef Brisket

Beef Brisket

from cafedelites.com
Dinner
250 min
8 servings
561 kcal / serving

Juicy Beef Brisket cooked low and slow until tender. Basted in a mouthwatering barbecue sauce with a kick of garlic and optional heat! Double up on incredible flavour with an easy to make dry rub first, then smothered in a mouthwatering barbecue sauce.

Ingredients

  • 4 poundsbeef brisket
  • 2 teaspoonsgarlic powder
  • 1 teaspoononion powder
  • 2 teaspoonspaprika
  • 2 teaspoonssalt
  • 1 teaspooncracked pepper
  • ½ teaspooncumin
  • 1 teaspoonchili (optional, or cayenne powder)
  • 2 tablespoonsolive oil
  • 2 cupsbarbecue sauce
  • 3 tablespoonsminced garlic
  • 2 tablespoonsbrown sugar
  • 2 tablespoonsolive oil
  • 1 tablespoonworcestershire sauce
  • ½ tablespooncayenne pepper (optional for heat)
  • 1 teaspoonsalt

Directions

Slow cooker:

  1. 1

    Spray inside of a 6-quart slow cooker with cooking spray. Place brisket in slow cooker bowl.

  2. 2

    Combine seasoning ingredients together and pour over the brisket. Drizzle with oil and rub the seasoning all over the brisket. 

  3. 3

    Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later.

  4. 4

    Cover brisket with lid and cook on low setting for 8-10 hours, or high setting for 4-5 hours. 

  5. 5

    When brisket is tender, transfer onto an oven tray (or baking sheet), lined with parchment paper or foil. 

  6. 6

    Pour 1/4 cup of juices from the slow cooker bowl into the remaining sauce. Baste brisket with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.

  7. 7

    Rest for 10 minutes to allow the juices to recirculate back into the meat before serving.

  8. 8

    To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.

Pressure cooker:

  1. 1

    Spray inside of a pressure cooker bowl with cooking spray. Place brisket, fat side up, into the pot and season brisket as above.

  2. 2

    Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later. Cover and seal according to manufacturer’s instructions.

  3. 3

    Set to Manual at High Pressure and cook for 1:30 hours. 

  4. 4

    Quick release to remove steam and pressure, then unlock and carefully remove the lid. Set brisket onto oven tray and continue the recipe as above (FROM STEP 6).

Oven method:

  1. 1

    Season brisket as above and place into a roasting tray.

  2. 2

    Add 1 cup beef broth and 1 cup water to the base of the pan. Cover tightly with foil and cook at 350°F (175°C) for the first hour.

  3. 3

    Reduce temp down to 300°F (150°C) and continue cooking for a further 3-4 hours, or until fork-tender.

  4. 4

    Pour 1/4 cup of juices from the roasting tray into the remaining bbq sauce. Baste with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.

  5. 5

    Rest for 10 minutes to allow the juices to recirculate back into the meat before serving. To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.