Slow cooker smoky beef brisket

Jacqueline Alwill

Brown Paper Nutrition

Serves 4
1.2-1.5kg piece beef brisket
2 large red onions
2 tbsp Texan Spice Rub or similar
Salt and pepper
3 cups water

Heat oven to 160C. Slice the red onions in half (leave skin on) then trim the ends so that the onion balances flat (and doesn’t tip the brisket off). Place in a deep oven proof casserole dish. Sprinkle the spice blend all over the top of brisket, season and place on top of the red onion. Add water to the base of the casserole dish, cover and cook for 6 hours. Check the beef at 2 and 4 hours to ensure the water isn’t too low. I like to keep around 1 cup water simmering in the base at least, throughout cooking, if it’s drying up too much, just add some more. Bake your potatoes, prep a big crunchy rainbow salad and serve with fresh parsley and extra bbq sauce or other condiments like pickles or kraut if desired.