Slow Cooker Beef Brisket with Barbecue Sauce

Ingredients

• 1.5-2kg beef brisket

• 3/4 cup barbecue sauce

• 1/4 cup soy sauce

• 1 cup of water

Instructions

Preheat oven to 150ºC.

1. Make the sauce:

   In a bowl, mix together the barbecue sauce, soy sauce, and water.

2. Roast the brisket in the oven (2 methods):

   Foil method: Place a large piece of aluminum foil in a roasting pan. Add the brisket and spread the BBQ sauce mixture generously over meat. Wrap the brisket in the aluminum foil so it's well sealed, like a package.

   Bake for 3 hours for a 1.5kg roast and 1 more hour for every additional 500g of meat.

   Oven roasting bag method: Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour into the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 135°C

3. Let the brisket rest:

   Remove from oven and let rest in the foil for 30 minutes before serving.

4. Slice across the grain of the meat:

   The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface).

   Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.).