Slow cooker recipes

Texas-style brisket with corn & slaw

Spice up your slow cooked beef!
7H 45M

This beef brisket is flavoured with a fragrant spice rub and cooks away in your slow cooker for a tender, fall apart meat served with corn and slaw.

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Silverbeet slaw



Combine chilli, spices and sugar in a small bowl. Brush beef all over with 1 tablespoon of the sauce; sprinkle spice mixture all over beef to coat.


Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Cook beef for 3 minutes each side or until well browned. Add stock; cook, covered, on low, for 7 hours.


Remove beef from cooker; rest, covered, for 10 minutes.


Add remaining sauce to juices in cooker. Increase heat to reduce setting on medium; bring to the boil.


Just before serving, make silver beet slaw. Whisk oil, vinegar and honey in a large jug to combine. Place remaining ingredients in a large bowl; drizzle with dressing, toss to combine. Season to taste.


Boil, steam or microwave corn until tender; drain. Combine butter, garlic, coriander and extra chilli in a small bowl. Spread corn with butter mixture.


Slice beef thinly; serve beef drizzled with sauce, accompanied with corn and slaw.

You need about half a bunch of silver beet (swiss chard) (approximately 3 cups of shredded) for this recipe.

Accompany with steamed baby carrots and green beans or halved sugar snap peas.

Suitable to freeze at the end of step 2.


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