900g beef brisket, trimmed of fat 100g tomato ketchup
3 tbs brown sugar
3 tbs cider vinegar
Easy as 1, 2, 3...
1 Place beef into your slow cooker pot. Mix seasoning with tomato ketchup, sugar and vinegar. Pour over the top of the beef.
2 Cover and cook for up to 4 hours on High or 8 hours on Low, ensuring meat is cooked through. (Keep covered during cooking. Slow Cookers vary. Directions based on a 3.5 litre.)
3 Remove lid, carefully place beef onto a plate or board. Slice thinly across the grain. Pour the sauce from the slow cooker into a pan and reduce until thick and sticky, pour generously over the beef and serve in brioche buns with crunchy coleslaw.
Try Something Different: Try cooking on high for 6 hours or until tender and falling apart, then shred with 2 forks for pulled beef brisket.
Store in a cool, dry place out of direct sunlight.
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