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Slow-cooked Beef Brisket with Sweet Barbecue Sauce

Prep Time:

Cook Time:


4 Servings


1kg of Mick's Meat Barn beef brisket 
Olive oil cooking spray
2 sprigs fresh rosemary
1/4 cup dijon mustard
1/2 cup barbecue sauce
2 tbsp honey
1 tbsp worcestershire sauce
1 1/2 cups Massel beef stock
Sweet potato mash, to serve
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. Enjoy!

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