Slow Cooker Beef Brisket with BBQ Sauce

• 1.2 kg Beef brisket
• 2 tbsp Brown sugar
• 2 tsp Smoked paprika
• 2 medium Yellow onion
• 200 g Ketchup
• 2 tbsp Apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp Olive oil
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 150 ml Water

1. Pat the brisket dry, then season all over with the brown sugar, smoked paprika, fine sea salt and black pepper. Slice the onion into thick half-moons.
2. Heat the olive oil in a frying pan over medium-high heat. Sear the brisket for 3 to 4 minutes per side until well browned, then transfer to the slow cooker.
3. Add the onion to the pan and cook for 4 to 5 minutes until softened and lightly golden. Tip the onions into the slow cooker around the brisket and pour in the water.
4. Cover and cook on low for 8 hours, or until the brisket is very tender and pulls apart easily. Turn the brisket once halfway through if you are around, but it will still work if you do not.
5. Lift the brisket onto a board and cover loosely while you make the sauce. Pour the cooking juices and onions into a saucepan and simmer for 8 to 10 minutes to reduce slightly.
6. Stir in the ketchup, apple cider vinegar, Worcestershire sauce and Dijon mustard, then simmer for 5 to 8 minutes until glossy and thick enough to coat a spoon. Slice or shred the brisket and spoon the sauce over to serve.

Made this recipe? Rate it — a comment is optional.