Brisket is a cut of meat from the breast or lower chest of beef. It can sometimes be quite tough, but when cooked properly it is absolutely beautiful.
My favourite way to cook it is with lashings of sugar free BBQ sauce in the slow cooker. When it's ready it falls apart and shreds to create this gorgeous meaty treat.
Creating a rub for the meat and marinating overnight helps take this dish to the next level. There is plenty of flavour and a rich smoky BBQ taste.
You can enjoy this without any of the guilt!! I recommend serving it with some fat free coleslaw, cheese and fries.
This is based on a Tom Kerridge recipe, one of my favourite chefs!
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BBQ Beef Brisket Recipe
Extra Easy Syn Value: Syn Free
All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
You will need:
For the beef-
1½ tbsp yellow mustard seeds
1 tbsp black peppercorns
2 tbsp coriander seeds
2 tbsp cumin seeds
1 Sweetner
1 tbsp smoked paprika
1 tsp cayenne pepper
2kg whole piece of brisket beef
400ml beef stock
BBQ Sauce-
5 tbsp Worcestershire sauce
1 tsp mustard powder
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
1 tsp smoked paprika
1/4 pint coke zero
Beef juices
Method:
For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sweetener, smoked paprika and cayenne pepper and mix together.
Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.
The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn't evaporated. Add some water if it looks low.
After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.
In a saucepan and the balsamic vinegar, coke zero and Worcester sauce. Bring to the boil and then leave to reduce. Mix in passata, mustard powder, garlic, smoked paprika, sweetener, and seasoning. Bring to the boil and then allow to simmer for 10-15 mins until it has thickened and reduced.
Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes or until mixed and coated.
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This recipe has been adapted, see original recipe here
Notes
Syn calculations are all carried out as a paying Slimming World member, I am not a consultant! It is always recommended to check syn values yourself.
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