Slow-cooker bbq beef brisket

A richly satisfying beef brisket recipe, cooked to perfection in the slow-cooker


This recipe is adapted from a Tom Kerridge recipe for BBQ beef brisket, to make it Slimming World friendly. In Tom Kerridge’s version the beef is left overnight in the rub to really let the flavour absorb (you can do this if you have time and remember, but I haven’t put it in this recipe as I never remember about it the night before!). I tried this in the slow-cooker as I wanted to be able to go out and leave it, and it turned out beautifully. Please note you will need a pestle and mortar or a spice grinder to be able to make the rub.

My Recipe

Serves: 4
Syns: 3
Healthy Extra:


  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp yellow mustard seeds*
  • 1/2 tbsp black peppercorns
  • 1/2 tbsp dark brown sugar
  • 1/2 tbsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1kg whole piece of brisket beef, all visible fat removed
  • 100ml beef stock
  • 125ml cabernet sauvignon vinegar
  • 35g soft dark brown sugar
  • 35ml oz whisky
  • 50ml diet coke
  • 4 tbsp tomato puree
  • splash Worcestershire sauce


  1. Put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
  2. Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.
  3. Cut any string away from the meat, remove as much fat as you can, and then score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the beef back up. Place the beef into your slow cooker pot.
  4. For the barbecue sauce, put a large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, whisky, diet cola, tomato puree, beef stock and Worcestershire sauce. bring up to a simmer and mix well, then pour over your beef in the slow cooker.
  5. Cook on high for 6 hours, or low for 10 hours.
  6. When the beef is ready, it will shred easily. Shred the meat up into the juices, and if it is looking too liquidy, put into a saucepan on the hob and bubble gently until the juices reduce.

Additional Info

I'm sure this would be absolutely beautiful if you seared the beef on the bbq before slow-cooking- I'm going to try this the next time I do it! *I have made this twice, and neither time have I been able to find yellow mustard seeds, so I have just used brown ones!

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