Slow cooker smoky beef brisket with jacket potatoes

Name: Slow cooker smoky beef brisket with jacket potatoes
Prep time: 20 min
Cook time: 560 min
Total time: 580 min
Yield: 4 servings
Ingredients: 1800 g Beef brisket, rolled joint, string left on; 10 g Smoked paprika; 20 g Soft brown sugar; 3 g Ground cumin; 0.3 Garlic, crushed; 6 g Salt; 2 g Black pepper; 2 Onions, thickly sliced; 150 g BBQ sauce; 30 g Tomato purée; 4 Baking potatoes; 4 Corn on the cob; 300 g Coleslaw

Texas-style smoky, sticky brisket that falls apart at a push, piled onto jacket potatoes with slaw and corn. Cook a big joint and you have shredded beef for tacos or a pasta bake later in the week.

Ingredients

1800 g Beef brisket, rolled joint, string left on
10 g Smoked paprika
20 g Soft brown sugar
3 g Ground cumin
0.3 Garlic, crushed
6 g Salt
2 g Black pepper
2 Onions, thickly sliced
150 g BBQ sauce
30 g Tomato purée
4 Baking potatoes
4 Corn on the cob
300 g Coleslaw

Method

Mix the paprika, sugar, cumin, garlic, salt and pepper and rub it all over the brisket (skip this if you did it the night before).
Lay the onions in the slow cooker and sit the brisket on top, fat side up. Whisk the BBQ sauce and tomato purée with 200ml water and pour it around the meat.
Cover and cook on low for 9 hours, until the beef gives way easily when you push a fork into it.
About 1 hour 15 minutes before you eat, heat the oven to 200°C (180°C fan). Prick the potatoes and bake them straight on the shelf for 70 minutes (or 45 minutes in the air fryer at 200°C).
Lift the brisket onto a board, snip off the string and rest it for 15 minutes. Skim the fat from the juices, tip them into a pan and boil for 10 minutes until sticky. Pull the beef into chunky shreds with two forks.
Boil the corn for 6 minutes and drain.
Put about half the beef aside for later, then toss the rest with a few spoonfuls of the sticky sauce. Split the potatoes, pile on the beef and serve with corn and coleslaw.