Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Slow-cooked spiced brisket, no sugar — USA.
Equipment: Roasting tin; foil
Measures and names
Ingredients
- 1.5 kg beef brisket
- 2 tbsp smoked paprika
- 1 tbsp each garlic and onion powder
- 1 tsp cumin
- 1 tsp mustard powder
- 2 tbsp cider vinegar
- 1 tbsp oil
- Salt and black pepper
- Slaw, to serve
Method
- Mix the paprika, garlic and onion powders, cumin, mustard powder, vinegar, oil and a good pinch of salt into a paste, and rub it all over the brisket.
- If time allows, leave the rubbed brisket in the fridge for a few hours or overnight.
- Heat the oven to 150°C (fan 130°C). Wrap the brisket tightly in a double layer of foil, sit it in a roasting tin, and cook for about 4 hours, until a fork twists easily in the meat.
- Rest, still wrapped, for 20 minutes.
- Unwrap, saving the juices. Slice against the grain or shred with two forks, and moisten with the juices.
- Serve with a sharp, vinegary slaw.
Swaps and tips
A dry spice rub gives all the smoky-sweet BBQ flavour without the sugar of bottled sauce. Serve with slaw, not buns.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 2 g | 2 g | 22 g | 408 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
