Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Brisket cooked low and slow until it shreds.
About 10 minutes hands-on; then 8 hours in a slow cooker.
Equipment: Slow cooker
Measures and names
Ingredients
- 1.5 kg beef brisket
- 1 onion, sliced
- 200 ml beef stock
Optional extras
- 1 tbsp smoked paprika
- 2 garlic cloves
- A bay leaf
Method
- Season the brisket well with salt and put it on the onion in the slow cooker. Add the stock and any extras.
- Cook on low for 8 hours, until it pulls apart. Slice or shred.
Swaps and tips
Leftovers freeze well. It also works in the oven at 150°C (fan 130°C) for 4 hours in a covered dish.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 45 g | 2 g | 0 g | 21 g | 380 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
