Slow-Cooked BBQ Beef Brisket

• 1 large Yellow onion
• 4 cloves Garlic
• 1 kg Beef brisket
• 2 tsp Smoked paprika
• 2 tbsp Brown sugar
• 2 tbsp Tomato purée
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp Apple cider vinegar
• 250 ml Barbecue sauce
• 1 tbsp Olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Thinly slice the onion and peel the garlic. Pat the brisket dry, then mix the smoked paprika, brown sugar, fine sea salt and black pepper in a bowl and rub it all over the meat.
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 and garlic to the slow cooker around the brisket. Whisk together the tomato purée, Dijon mustard, Worcestershire sauce, apple cider vinegar and barbecue sauce, then pour over the brisket.
4. Cover and cook on low for 8 hours, until the brisket is very tender and a knife slides in easily. Turn the brisket once halfway through if you can, spooning some sauce over the top.
5. Lift the brisket onto a board and rest for 10 minutes. Slice against the grain and spoon over the sauce from the slow cooker, serving with extra sauce on the side if you like.

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