This beef brisket is flavoured with a fragrant spice rub and cooks away in your slow cooker for a tender, fall apart meat served with corn and slaw.

Lookig for more slow cooker beef ideas or more slow cooker recipes?

Ingredients

2 teaspoons chilli powder

2 teaspoons garlic salt

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoon mustard powder

1 teaspoon ground cumin

2 teaspoons dark brown sugar

1.2 kg thick piece beef brisket

⅔ cup (190g) smoky barbecue sauce

1 tablespoon olive oil

½ cup (125ml) beef stock

4 corn cobs (1.6kg), quartered

40 butter, softened

1 clove garlic, crushed

2 tablespoons finely chopped fresh coriander

pinch chilli powder, extra

Silverbeet slaw

2 tablespoons olive oil

2 tablespoons apple cider vinegar

2 teaspoons honey

5 medium silverbeet leaves (325g), stalks removed, shredded finely (see tip)

2 medium carrots (240g), cut into matchsticks

4 green onions, sliced thinly

Method

Combine chilli, spices and sugar in a small bowl. Brush beef all over with 1 tablespoon of the sauce; sprinkle spice mixture all over beef to coat.

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Cook beef for 3 minutes each side or until well browned. Add stock; cook, covered, on low, for 7 hours.

Remove beef from cooker; rest, covered, for 10 minutes.

Add remaining sauce to juices in cooker. Increase heat to reduce setting on medium; bring to the boil.

Just before serving, make silver beet slaw. Whisk oil, vinegar and honey in a large jug to combine. Place remaining ingredients in a large bowl; drizzle with dressing, toss to combine. Season to taste.

Boil, steam or microwave corn until tender; drain. Combine butter, garlic, coriander and extra chilli in a small bowl. Spread corn with butter mixture.

Slice beef thinly; serve beef drizzled with sauce, accompanied with corn and slaw.

You need about half a bunch of silver beet (swiss chard) (approximately 3 cups of shredded) for this recipe.

Accompany with steamed baby carrots and green beans or halved sugar snap peas.

Suitable to freeze at the end of step 2.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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