Slow Cooker Pulled Beef Brisket

(2 ratings)
Recipe by Print

Southwestern food is the thing to try at the moment, and this Slow Cooker Pulled Beef Brisket recipe does not disappoint. Smoky, sweet, this can be served in a bap or with a good slaw and fries.

Serves 6
Difficulty Easy
Prep Time 30 minutes
Cooking Time about 8 hours on low


  • 700-800g Beef Brisket
  • 1/2 onion, finely sliced
  • 2 tsp chilli flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 teaspoon smoked paprika
  • 2 tbsp cider vinegar
  • 250ml water
  • 1 tin plum tomatoes
  • 1 bay leaf
  • 1 tbsp dark brown sugar or black treacle
  • 2 cloves crushed garlic
  • 1 tbsp oil
  • Salt and pepper to season


  1. Heat a large pan with a tablespoon of oil, and turn your slow cooker on to low. Whilst the pan is heating, season the brisket well with salt and pepper. Brown the brisket on both sides (it'll take a few minutes), then transfer it to the slow cooker.
  2. Fry the onion, chilli flakes, garlic, coriander, smoked paprika and cumin until you get their beautiful aroma - it'll take about a minute. Add the vinegar, and give the pan a good scrape to get any dried on spices off of the bottom. Let the vinegar almost fry away, then add the water and tin of tomatoes, mashing them up as they go in. Chuck in the sugar and bay leaf, and give everything a good stir.
  3. Tip the sauce into the slow cooker, cover, and cook on low for 8 hours. You'll know it's done as the meat will pull apart easily with a fork and it'll smell a-maze-ing! After 8 hours, if the sauce is a little thin leave the slow cooker lid off and turn it up to high.
  4. To serve, pull the meat apart with two forks, and ensure that the sauce coats all of the meat evenly. Serve in a bap with a good quality coleslaw (we love M&S coleslaw if you're not making your own!) and fries.

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