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Slow-cooked beef brisket with sweet

barbecue sauce
800g flat piece beef brisket or beef chuck steak, trimmed
Olive oil cooking spray
2 sprigs fresh rosemary
1/4 cup dijon mustard
1/2 cup barbecue sauce
2 tablespoons honey
1 tablespoon worcestershire sauce
1 1/2 cups beef stock
Sweet potato mash and peas, to serve
Step 1
Spray beef all over with a little oil. Heat a large frying pan over medium- high heat. Add beef. Cook
for 3 to 4 minutes each side or until well browned. Transfer to bowl of a 5.5 litre-capacity slow cooker (You
may need to cut the beef in half lengthways to fit).
Step 2
Add rosemary. Combine remaining ingredients in a jug. Pour over beef (the liquid should just
cover beef). Cover with lid. Cook on low for 6 to 7 hours or on high for 4 to 5 hours or until
beef is very tender (see note).
Step 3
Remove beef from slow cooker and transfer to a board. Remove and discard rosemary.
Using 2 forks, roughly shred beef. Divide sweet potato mash between plates. Top with beef
and sauce. Serve with peas.

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