This pulled BBQ beef brisket it's the real deal; incredibly flavourful, tender and healthy, thanks to a homemade BBQ sauce!! Ideal for a family feed, or to cook and enjoy leftovers through the week or to freeze for later!! Gluten-free & slow cooker friendly.
Video recipe on recipe card.
Slow cooked meat is just incredibly delicious!! I could never get bored of it.
Whether it's a stew, like this slow cooker guinness beef stew or a pasta sauce, like this slow cooked beef ragu, slow cooked meat dishes are always a winner! Plus they're a great way to cook with cheaper cuts of meat.
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Ingredients
The ingredients list for this slow cooked pulled bbq beef is simpler than you think!
- Onion diced
- Garlic cloves diced
- Garlic powder
- Salt
- Ground pepper
- Chuck roast beef
- Beef stock
- Homemade no ketchup bbq sauce*
- Extra virgin olive oil for cooking
* If you use store-bought bbq sauce instead of homemade one, look out for the lowest sugar content and no nasty additives!
See recipe card for quantities.
How to make this pulled BBQ beef brisket
I know slow cooked meals can seem daunting, but please don't be scared by the length of this recipe. Long doesn't equal difficult at all! Just follow the simple steps below.
Rub all the spices over the meat. Add EVOO to a deep pot, and sear all the sides until they're nicely brown (approx 4-5 minutes per side). Set aside.
Add the diced onion, garlic and salt to taste to the pot. Cook on medium heat until it becomes transparent and soft (approx 10 minutes). Add the beef on top and pour all the stock. Cover with a lid and cook on low heat for 4 hours, or until you can pull apart the meat.
Transfer the meat to a plate and pull apart using a fork. Transfer the pulled meat back to the pot, combine with the juices, and cook on medium heat for 30 minutes without lid.
Pour the bbq sauce and mix well to combine. Cook on medium heat without lid for another 30 minutes. It's now ready to enjoy!
Hint: you can cook this dish in the slow cooker too. After searing the meat and cooking the onions, transfer to the slow cooker and cook on high for 4 hours or low for 8 hours. Then follow the last two steps with the lid on.
Top tips to make the best slow cooked BBQ beef brisket!
- Don't skip searing the meat - This is my biggest tip! While it might be tempting to throw all the ingredients raw in the pot to save time, searing the meat is an essential step. It is where the deep & rich flavours start to build up.
- The flavours deepen as this dish rests, which means it will be even tastier a day or few days after you finished cooking!
- Do you rather pork instead of beef? You can cook the exact same using pork shoulder instead of beef.
What to serve with this dish
I love cooking a big pot of this dish and then using it throughout the week in different ways. Here you are some ideas...
- Burger with some lettuce, onion and avo.
- Tacos (my favourite!!), with corn tortillas, slices of avocado, spring onion and coriander.
- Salad bowl with some rice, leafy greens, avo and spring onion.
Equipment
All you need to cook this dish is...
- Chopping board & sharp knife
- Bid deep pot with lid or slow cooker
- Timber spatula
- Plate
Storage
Store in an airtight container in the fridge for up to 5-7 days, or in the freezer for up to 3 months.
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Pulled BBQ Beef Brisket Recipe
- Prep Time: 5 minutes
- Cook Time: 5 hours 20 minutes
- Total Time: 5 hours 25 minutes
- Category: Main course
- Cuisine: Australian
- Diet: Gluten Free
Description
This pulled BBQ beef brisket it's the real deal; incredibly flavourful, tender and healthy, thanks to a homemade BBQ sauce!! Ideal for a family feed, or to cook and enjoy leftovers through the week or to freeze for later!! Gluten-free & slow cooker friendly.
Ingredients
- 1 large onion diced
- 6 garlic cloves diced
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground pepper
- 1.2kg chuck roast beef
- 1 cup beef stock
- 1.2 cups Homemade no ketchup bbq sauce*
- Extra virgin olive oil (EVOO) for cooking
Instructions
-
Rub all the spices over the meat.
-
Add EVOO to a deep pot, and sear the meat through all the sides until they're nicely brown (approx 4-5 minutes per side). Set aside.
-
Add the diced onion, garlic and salt to taste to the pot. Cook on medium heat until it becomes transparent and soft (approx 10 minutes).
-
Add the beef on top and pour all the stock. Cover with a lid and cook on low heat for 4 hours, or until you can pull apart the meat.
-
Transfer the meat to a plate and pull apart using a fork. Transfer the pulled meat back to the pot, combine with the juices, and cook on medium heat for 30 minutes without lid, so the water evaporates.
-
Pour the bbq sauce and mix well to combine. Cook on medium heat without lid for another 30 minutes. It's now ready to enjoy!
Notes
- You can cook this dish in the slow cooker too. After searing the meat and cooking the onions, transfer to the slow cooker and cook on high for 4 hours or low for 8 hours. Then follow the last two steps with the lid on.
- Don't skip searing the meat!! It's the most important step to ensure a deep and rich flavour.
- Store in an airtight container in the fridge for up to 5-7 days, or in the freezer for up to 3 months.
Yolanda Contreras Tamayo says
Oh my god Ali!!! Seriously good, I was so nervous as this was literally my first time cooking this much amount of meat but the result was incredible! I served it for dinner (taco Tuesday) and my partner said it was better than at the restaurant!!! Thanks so much for sharing Ali!
alicia gonzalez tome says
Thanks so much!! You made my day 😊 So happy you and your partner loved it x
Kate says
AMAZING!! Kids and hubby love it with tacos, and me too!!