Use your slow-cooker to make melt-in-the-mouth beef in sweet barbecue sauce.
Prep Time : 0:10 | Cook Time : 7:00 | Total Time : 7:10 | Serving : 4 person.
Ingredients
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800g flat piece beef brisket or beef chuck steak, trimmed
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Olive oil cooking spray
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2 sprigs fresh rosemary
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1/4 cup dijon mustard
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1/2 cup barbecue sauce
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2 tablespoons Capilano Dark & Bold Honey
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1 tablespoon worcestershire sauce
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1 1/2 cups Massel beef stock
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Sweet potato mash, to serve
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Peas, to serve
Method
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Step 1
Spray beef all over with a little oil. Heat a large frying pan over medium- high heat. Add beef. Cook for 3 to 4 minutes each side or until well browned. Transfer to bowl of a 5.5 litre-capacity slow cooker (You may need to cut the beef in half lengthways to fit).
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Step 2
Add rosemary. Combine remaining ingredients in a jug. Pour over beef (the liquid should just cover beef). Cover with lid. Cook on low for 6 to 7 hours or on high for 4 to 5 hours or until beef is very tender (see note).
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Step 3
Remove beef from slow cooker and transfer to a board. Remove and discard rosemary. Using 2 forks, roughly shred beef. Divide sweet potato mash between plates. Top with beef and sauce. Serve with peas.