Slow-Cooked BBQ Beef Brisket

Ingredients

• 1.2 kg beef brisket (Trim excess fat if desired; reserve trimmings for tallow, as mentioned in the transcript.)
• 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 (The transcript mentions a little additional oil for the onions, but gives no amount; this listed amount is from the description.)
• 1 red onion (Sliced)
• 2 cloves garlic (Crushed)
• 4 bay leaves (Remove and discard after cooking)
• 4 sprigs thyme (Remove and discard after cooking)
• 1.5 tsp salt
• 2 tbsp apple cider vinegar
• 300 ml chicken or beef bone broth (Choose chicken or beef bone broth)
• 2 tsp Worcestershire sauce
• 3 tbsp tomato paste (The transcript calls this tomato purée)
• 2 Medjool dates (Stones removed)
• 150 g bacon (Cut into strips to cover the brisket)

Steps

1. 1

   Combine the smoked paprika, garlic powder, onion powder, mustard powder, cumin, and chipotle powder in a bowl to make the spice rub.

2. 2

   Trim a little excess fat from the brisket if desired. Rub the spice mixture over all sides of the brisket.

3. 3

   Heat a roasting dish over medium heat and add the olive oil. Add the brisket and brown it on all sides until well colored. Remove the brisket and set it aside.

4. 4

   Slice the red onion and crush the garlic. Add the onion to the roasting dish and cook for a few minutes. The transcript mentions adding a little more oil for this stage but does not specify an amount.

5. 5

   Add the garlic and cook for a further minute.

6. 6

   Add the bay leaves, thyme, salt, apple cider vinegar, bone broth, Worcestershire sauce, tomato paste, and dates to the roasting dish. The transcript also says to add the remaining spice rub here.

7. 7

   Return the brisket to the pan and cover it with strips of bacon.

8. 8

   Cover the pan with a lid or foil and cook in an oven at 120°C for 4–6 hours, until the brisket is cooked and tender enough to shred. The source describes covering the pan but does not specify a lid or foil in the written recipe; the transcript says foil.

9. 9

   Remove and discard the bay leaves and thyme. Lift the brisket out of the pan and set it aside on a board.

10. 10

    Blend the sauce together with the bacon until smooth, as described in the transcript.

11. 11

    Shred the brisket with two forks, return it to the sauce, and mix well to coat. Serve as desired, such as with avocado and crème fraîche, slaw, rice, tacos, or baked potatoes.

Notes

The written recipe says to blend the sauce with the bacon but does not specify blending equipment; the transcript clarifies blending until smooth. The transcript mentions a separate crème fraîche sauce with lime, coriander, garlic, onion, salt, pepper, and chipotle, but provides no quantities and the written recipe does not include it, so it is not included as part of this recipe. Serving accompaniments are suggestions, not measured ingredients.

Nutrition per serving

• main
• dinner
• slow-cooked
• oven-braised
• gluten-containing
• meal prep
• comfort food