Slow Oven Cooked Bbq Beef Brisket

Jump to Recipe

Beautifully tender BBQ beef brisket made in the slow cooker, then finished in the oven with crispy and fluffy smashed potatoes. An impressive meal to feed a crowd, ideal for slow weekends in the cooler months.

If you've never made your own beef brisket, you've come to the right place for an easy, step-by-step recipe.

My BBQ Beef Brisket involves a 3 step process which is guaranteed to produce tender and tasty beef; 1) spice rub, 2) slow cooker 3) oven bake. It may sounds intimidating but for the most part, you're leaving the meat to slowly cook and infuse those delicious flavours.

This recipe comes with the option to make smashed potatoes at the same time. If you wanted something a little more decadent, you could swap those out for my Cheesy Potatoes. Or add in a side of my Glazed Honey Carrots.

Jump to:

• Ingredient notes:
• Step by step instructions:
• Recipe FAQs:
• Storage:
• Top tips:
• Related Recipes:
• Beef Brisket

Ingredient notes:

• Beef brisket: Available from most good supermarkets and butchers, beef brisket is a cut of meat from the chest of a cow.
• Potatoes: Almost any type of potato would work in this recipe. I quite like an Agria or Red Rascal which are New Zealand varieties.
• BBQ sauce: This doesn't need to be a fancy brand of sauce. I use either Watties, Greggs or supermarket own brand sauce in a recipe like this.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Mix together the ingredients for the spice rub. Trim excess fat off the brisket, rub all over with the spice rub. If you have time, marinate for 2 hours or overnight.

Add ¼ cup of bbq sauce, ¼ cup of water and the HP sauce to the bowl of a slow cooker. Mix together then place the brisket on top. Turn the slow cooker on to high and cook for 5-6 hours. Turn over the brisket and add the potatoes 2 hours before the end of cook time.

Preheat the oven to 210°C fan grill. Line a tray with baking paper. Place the brisket on the baking tray and arrange the potatoes around it.

Brush ¼ cup of BBQ sauce over the top of the brisket. Use a potato masher to crush the potatoes, drizzle each one with olive oil and season with flaky sea salt.

Place in the oven under the grill (but not too close), bake for 20 minutes until the top caramelises and the potatoes have turned crisp and golden.

Pour liquid from the slow cooker into a saucepan, skim off and discard any fat that floats to the top. Stir in ¼ cup of BBQ sauce. Bring to a simmer over medium heat and reduce for 10 minutes. Mix the cornflour with 2 tablespoons of cold water, then stir in to the saucepan. Simmer for a few more minutes until the sauce thickens up.

Remove the brisket from the oven and let it rest for 10 minutes. Thinly slice across the grain. Serve with cooked peas, BBQ gravy and the potatoes topped with butter and sour cream.

Recipe FAQs:

What is beef brisket?

Beef brisket is a cut of meat from the breast or chest of a cow. Brisket is not a tender cut of meat which is why it is often slow cooked. When braised, smoked or slow cooked, the meat can become incredibly tender and juicy.

Why is the beef cooked twice?

Both parts of the cooking process are important. The slow cooker ensures the beef is tender and juice, while the grilling caramelises the edge and gives it some crunch. It also enables the potatoes to get some crispy.

What could I serve with brisket?

Baked potatoes, peas, coleslaw, roast veggies, steamed greens or bread rolls are all good side options for beef brisket.

Storage:

Fresh brisket can be stored in the fridge for up to four days before cooking. Make sure it is vacuum packed or wrapped well in cling film.

Leftover cooked brisket can be served in the fridge or the freezer. As a general rule of thumb, it will last longer and stay more succulent if stored in the gravy or sauce. Store in an airtight container in the fridge for up to four days, or the freezer for up to three months.

Top tips:

If you happen to see it on special throughout the year, know that raw beef brisket can also be stored in the freezer for up to 6 months if wrapped/sealed tightly.

• Slow Cooker Beef Stew

• Slow cooker beef red curry

• Oven Baked Beef Ragu

• Sticky Asian Beef

---

---

Made this recipe?
Please click on the stars below to rate it!

---

Ingredients

Spice rub

• 2 tsp brown sugar
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp ground cumin
• 2 tsp flaky sea salt
• 2 tsp mixed herbs
• ½ tsp black pepper

Ingredients

• 2-3 kg beef brisket
• 1 cup BBQ sauce
• 2 Tbsp HP sauce
• 6 medium potatoes
• 1 Tbsp olive oil
• 1 Tbsp cornflour

To serve

• Sour cream
• Butter
• Peas

Instructions

1. Mix together the ingredients for the spice rub. Trim excess fat off the brisket, rub all over with the spice rub. If you have time, marinate for 2 hours or overnight.
2. Add ½ cup of bbq sauce, ¼ cup of water and the HP sauce to the bowl of a slow cooker. Mix together then place the brisket on top. Turn the slow cooker on to high and cook for 5-6 hours. Turn over the brisket and add the potatoes 2 hours before the end of cook time.
3. Preheat the oven to 210°C fan grill. Line a tray with baking paper. Place the brisket on the baking tray and arrange the potatoes around it.
4. Brush ¼ cup of BBQ sauce over the top of the brisket. Use a potato masher to crush the potatoes, drizzle each one with olive oil and season with flaky sea salt.
5. Place in the oven under the grill (but not too close), bake for 20 minutes until the top caramelises and the potatoes have turned crisp and golden.
6. Pour liquid from the slow cooker into a saucepan, skim off and discard any fat that floats to the top. Stir in ¼ cup of BBQ sauce. Bring to a simmer over medium heat and reduce for 10 minutes. Mix the cornflour with 2 tablespoons of cold water, then stir in to the saucepan. Simmer for a few more minutes until the sauce thickens up.
7. Remove the brisket from the oven and let it rest for 10 minutes. Thinly slice across the grain. Serve with cooked peas, BBQ gravy and the potatoes topped with butter and sour cream.

Notes

• This could be finished on the BBQ to achieve a smokey flavour.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 809 Total Fat: 142g Saturated Fat: 56g Trans Fat: 0g Unsaturated Fat: 67g Cholesterol: 800mg Sodium: 1350mg Carbohydrates: 48g Fiber: 5g Sugar: 16g Protein: 221g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya

alexanderburperear.blogspot.com

Source: https://vjcooks.com/slow-cooker-beef-brisket/

Share this post