This has got to be one of my ultimate favourite recipes! I love how I can pop it on in the morning and start my day knowing dinner is essentially sorted. It’s the best feeling ever! The gravy from this recipe on top of mashed potatoes is incredibly delicious, as is the succulent pull apart brisket itself.

ingredients and tools you’ll need

equipment

1 Slow Cooker
1 pair of Kitchen Gloves (optional)

ingredients

1 Beef Brisket (Point or Flat)
5 whole cloves of Garlic
4 Onions
Meat Rub Spices:
- 3 tbsp Brown Sugar
- 2 tbsp Salt
- 2 tbsp Smoked Paprika
- 2 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Mustard Powder
- 1 tbsp Oregano
- 1 tbsp Pepper
- 1 tsp Cayenne
2 cups Stock (beef or vegetable)
1/4 cup Tamari Sauce (or soy sauce)
2 tbsp Whole Grain Mustard
1 tbsp Worcestershire Sauce
2 tbsp All-Purpose Flour (or 1 tbsp corn flour)

how to make Slow Cooker Pull Apart Beef Brisket

step one: place the onions and garlic in the slow cooker

Slice the onions and spread over the bottom of the slow cooker along with the peeled garlic cloves.

step two: combine the meat rub spices and rub all over the brisket

In a bowl, mix the meat rub spices together and with your kitchen gloves on, generously rub the mixture into the brisket all over. Place the brisket on top of the onions and garlic, fat side up if your brisket has a side with fat on it. Pour any remaining spices on top of the brisket.

step three: mix the next 4 ingredients together and add to slow cooker

In the same bowl as the spices were in (unwashed), mix together the stock, tamari sauce, whole grain mustard and Worcestershire sauce. Pour this mixture down the side of the slow cooker to avoid washing the spices off the meat. The liquid won’t fully submerge the meat and that’s ok.

OPTIONAL step four: Marinate in the fridge 8-10 hour or overnight

At this stage, as an optional step, you could pop the lid on the slow cooker and put it in the fridge to marinate for 6-8 hours or overnight before continuing with the next step.

step five: cook

Cook on low heat for 8-10 hours ( I usually do 10 hours), or until meat is 90.5°C-96°C.

step six: rest the meat then slice or shred

Carefully transfer the brisket to a baking tray lined with baking paper or onto a large platter and allow to rest for 20 minutes before slicing or shredding. It should pull apart very easily.

step seven: make the gravy

Whilst the meat is resting, put the caramelised onions and garlic from the crockpot aside to serve with the meal and strain the liquid from the slow cooker into a pot. Add in the flour. Whilst stirring, bring to a simmer until it becomes a thickened gravy.

step eight: serve

Serve with the caramelised onions and garlic, gravy, mashed potatoes and peas. Enjoy!

Slow Cooker Beef Stew storage instructions

Store in an airtight container in the fridge for up to 1 week or 2 months in the freezer.

questions & troubleshooting

can I use different herbs and spices in the meat rub?

Absolutely! The meat rub mixture is highly customisable. Play around with it and find your own favourite combination or simply make use of what you have on hand at the time.

printable recipe