Texas-style brisket with corn & slaw

Spice up your slow cooked beef!

  • 7 hrs 45 mins cooking
  • Serves 6
  • Print
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.


  • 2 teaspoons chilli powder
  • 2 teaspoons garlic salt
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon ground cumin
  • 2 teaspoons dark brown sugar
  • 1.2 kg thick piece beef brisket
  • ⅔ cup (190g) smoky barbecue sauce
  • 1 tablespoon olive oil
  • ½ cup (125ml) beef stock
  • 4 corn cobs (1.6kg), quartered
  • 40 butter, softened
  • 1 clove garlic, crushed
  • 2 tablespoons finely chopped fresh coriander
  • pinch chilli powder, extra
Silverbeet slaw
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • 5 medium silverbeet leaves (325g), stalks removed, shredded finely (see tip)
  • 2 medium carrots (240g), cut into matchsticks
  • 4 green onions, sliced thinly


  • 1
    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.
    Silver beet slaw
  • 2
    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.
  • 3
    Remove beef from cooker; rest, covered, for 10 minutes.
  • 4
    Add remaining sauce to juices in cooker. Increase heat to reduce setting on medium; bring to the boil.
  • 5
    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.
  • 6
    Boil, steam or microwave corn until tender; drain. Combine butter, garlic, coriander and extra chilli in a small bowl. Spread corn with butter mixture.
  • 7
    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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