Slow cooker smoky beef brisket
Garlic, dried, powder or flakes
Lean beef brisket point end, trimmed
1300 g, (1.3kg)
¾ cup(s), (180ml) (see tip)
¼ cup(s), (60ml)
- Combine garlic powder, paprika, brown sugar, chilli powder, cumin, oregano, and 1 teaspoon salt in a large bowl. Add brisket and rub with spice mixture to coat evenly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Transfer brisket to a 5.5 litre (22-cup) slow cooker. Mix beer, barbecue sauce and Worcestershire sauce in a jug until combined, pour over meat. Cover with lid. Cook on low for 8 hours (or high for 6 hours), or until beef is very tender and falling apart.
- Transfer beef to a cutting board. Cover loosely with foil and stand for 15 minutes. Meanwhile, to make gravy, skim fat from the surface of the remaining pan juices in slow cooker. Blend cornflour with vinegar in a small bowl until smooth, then whisk into pan juices. Cook, uncovered, on high for about 10 minutes, until thickened slightly. Season with salt and pepper. Transfer gravy into a heatproof jug.
- Thinly slice beef across the grain. Serve with gravy.