Zen of Slow Cooking

Servings:
4-6
Prep time:
00:05
1 Rating
5

A meaty, shredded bbq beef perfect for a sandwich or a paleo friendly lettuce cup filling.

Ingredients

  • 3 lbs beef brisket
  • Smoky BBQ blend
  • 1 cup (8 fl oz) stout, beef broth or root beer
  • For serving: cheesy buns (or lettuce cups), *coleslaw, fried onions, bbq sauce

Instructions

  1. Slow Cook: 1) Rub the brisket with the Smoky BBQ blend; transfer to the cooker. 2) Add the broth or root beer to the cooker. 3) Cover and cook on LOW: 8-10 hours or HIGH: 4 hours. 4) Remove the brisket from the cooker and slice; return to the juices in the cooker. 5) Serve on a bun with toppings & bbq sauce. *Coleslaw - blend the cheese, yogurt, lemon juice, and avocado until smooth. Stir into the cabbage and onion mixture and season.
  2. Pressure Cook: 1) Rub the brisket with Smoky BBQ blend; transfer to the cooker. 2) Add the broth or root beer to the cooker. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 50 minutes. 4) Leave to Natural Pressure Release for 10 minutes, Vent with Quick Pressure Release. 5) Remove the brisket from the cooker and slice; return to the juices in the cooker. 6) Serve on a bun with toppings & bbq sauce. *Coleslaw - blend the cheese, yogurt, lemon juice, and avocado until smooth. Stir into the cabbage and onion mixture and season.

Tips

Pairing suggestion: dark coffee chocolate stout

Freezer friendly: transfer the brisket with a little of the liquid to airtight containers or freezer bags. Squeeze out any excess air, seal and label. Freeze for up 6 months.