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.