I’ve taken the principles of using a rub with herbs and spices to coat the meat and then allowing it to sit for 12-24 hours in the fridge. Then, instead of using the BBQ, the slow cooker has stepped in and worked its magic! Finally, I take the meat out and pop it in a hot oven just to crisp up the fatty bits for a fab tortilla filling or serve with lots of salads to cut through the richness of the meat.
Serves 8-10. Leftovers keep well in the fridge, freeze well and are very popular in wraps for school with my boys.
2.2kg beef brisket, cut into 8-10 large pieces
5 tablespoons sweet smoked paprika
3 tablespoons dried oregano
1 teaspoon chipotle chilli powder
1 teaspoon cayenne powder
1 teaspoon ground all spice
1 teaspoon dried thyme
1 teaspoon garlic powder
2 tablespoons salt
100mls gluten free Worcestershire sauce
100g brown sugar
2 teaspoons liquid smoke
I leave the fat on the top of the brisket, cut it into large chunks, around 5-8cm square. Take a sharp knife and score the fat to create a crisscross pattern.
Combine the spice rub in a bowl.
Tip the meat into the rub and cover completely.
Place the meat and any excess rub into a zip lock bag and refrigerate for 12-24 hours. 24 hours is better if you can!
Tip the meat into your slow cooker, I use a 6.5l Cooker.
Add the wet ingredients and sugar and using your hands massage the sauce all over the meat.
Turn the cooker on and set to nine hours on low.
After nine hours the meat should be falling apart a little if you push it with the back of a spoon.
Preheat the oven to 200 degrees Centigrade.
Gently spoon the meat into a roasting tray, scored fat side up, and slide it into the oven, roast for 30-45 minutes to let the fat crisp up.
Pull the meat apart with forks to serve so everyone gets a little of the crispy fat as well as the delicious, sticky sauce covered meat.