Slow Cooker BBQ Beef with Seared Edges

Votes: 1

Time: 6 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 855, total fat 64 G., saturated fats 26 G., proteins 52 G., carbohydrates 16 G., fiber 2 G., cholesterol 266 mg, sodium 757 mg, sugar 10 G.

Charred, seared edges of meat have earned a special place on barbecue menus. For many, they're the most delicious part! The burnt edges are even trimmed off and served separately. With this recipe from Trisha Yearwood, you can enjoy these cuts even if you cooked the beef in a slow cooker rather than over the coals. Her secret: sear the finished meat in the oven using the grill setting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beef brisket

1.5 tbsp coarse salt
0.5 tbsp freshly ground black pepper
2 tsp smoked paprika
1 teaspoon cayenne pepper
1 tsp ground cumin
1 teaspoon granulated garlic
1 teaspoon mustard powder
1 beef brisket weighing 2.3 kg, trim off excess fat

Barbecue sauce

1 can (170 g) of tomato paste
1/4 cup firmly packed dark brown sugar
2 tablespoons apple cider vinegar
0.5 tsp coarse salt
1/4 tsp liquid smoke
1/4 tsp cayenne pepper
1/4 tsp granulated garlic
1/4 tsp mustard powder
For serving: white bread or buns

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, mustard powder, cumin, barbecue sauce, liquid smoke, apple cider vinegar

Cooking the dish according to the recipe:

Beef brisket:

Combine salt, pepper, paprika, cayenne pepper, cumin, garlic, and dry mustard in a small bowl. Sprinkle the spice mixture over the brisket on all sides. Place the brisket in the slow cooker and cover. Reduce heat to high and cook for about 6 hours.
Remove the brisket from the slow cooker to a platter and let it cool enough to handle. Pour the cooking liquid from the slow cooker into a fat separator. Discard the fat.

Barbecue sauce:

Pour the slow cooker juices into a saucepan and place over medium heat. Combine the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne pepper, garlic, and dry mustard. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the sauce thickens, at least 20 minutes.
Slice the brisket into 2 cm thick slices. Trim any large pieces of fat. Place the brisket in a 22 x 32 cm roasting pan and pour the sauce over the meat.
Grill until crispy around the edges, about 5 minutes. Serve warm with white bread or buns.