Slow Cooker BBQ Pulled Brisket

Ingredients

• 1.2 kg beef brisket
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 2 tsp onion powder
• 1 tsp mustard powder
• 1 tsp cumin
• 2 tsp chipotle powder
• 3 tbsp olive oil
• 1 red onion (Sliced)
• 2 cloves garlic (Crushed)
• 4 bay leaves
• 4 sprigs thyme
• 1.5 tsp salt
• 2 tbsp apple cider vinegar
• 300 ml chicken or beef bone broth (Use chicken or beef bone broth)
• 2 tsp Worcestershire sauce
• 3 tbsp tomato paste
• 2 Medjool dates (Stones removed)
• 150 g bacon (Cut into strips)

Steps

1. 1

   Combine the smoked paprika, garlic powder, onion powder, mustard powder, cumin, and chipotle powder in a bowl. Place the brisket in a tray and rub the spice mixture over all sides.

2. 2

   Heat a pan over medium heat and add the olive oil. Add the brisket and sear until well browned on all sides. Remove it from the pan and set aside.

3. 3

   Slice the red onion and crush the garlic. Add the onion to the same pan and cook for a few minutes. Add the garlic and cook for 1 minute.

4. 4

   Transfer the onion and garlic to the slow cooker. Add the bay leaves, thyme, salt, apple cider vinegar, broth, Worcestershire sauce, tomato paste, and dates. The transcript also describes heating the vinegar, Worcestershire sauce, tomato paste, stock, herbs, and dates in the pan for a couple of minutes before transferring them to the slow cooker.

5. 5

   Place the seared brisket in the slow cooker and cover it with the bacon strips.

6. 6

   Cover and cook on high for 4–6 hours, until cooked and tender enough to shred.

7. 7

   Remove and discard the bay leaves and thyme. Remove the brisket and set it aside. Strain the sauce to separate out the herbs, then blend the bacon with the remaining sauce until smooth.

8. 8

   Transfer the blended sauce to a pan and reduce it on the hob until it reaches a thick barbecue-sauce consistency.

9. 9

   Shred the brisket with two forks and mix it thoroughly with the sauce.

10. 10

    Serve on its own or with avocado and crème fraîche, slaw, or rice; it can also be served on tacos, baked sweet potatoes, baked potato skins, or mash.

Notes

The transcript additionally describes a serving of shredded red cabbage cooked with salt and red wine vinegar, alongside boiled, cubed sweet potato mashed with salt and butter; no quantities are provided for these optional sides. The description does not specify a blending method or exact reduction time.

Nutrition per serving

• main
• slow-cooked
• gluten-free
• high-protein
• comfort food