Slow Cooker Beef Short Ribs Beer

This crowd-pleasing bourbon brisket has all the flavours of being barbecued without the hassle of firing up the grill - get your slow cooker ready!

The bourbon sauce will need to made on the stove and takes 20 minutes at the end. It will be worth it.

Cal/Serv: 770

Makes: 6 - 8 servings

Prep Time: 0 hours 30 mins

Cook Time: 6 hours 20 mins

Total Time: 6 hours 50 mins

1 tbsp.

vegetable oil

onions, thickly sliced

1 l

gluten-free beef stock

garlic cloves, peeled

fresh bay leaves

2kg boned and rolled beef brisket

FOR THE SAUCE

300 ml

(10 fl oz (½ pint)) bourbon

100g light brown sugar

100g tomato ketchup

100 ml

(3 ½ fl oz) cider vinegar

1/2 tbsp smoked paprika

1 tsp.

cayenne pepper

2 tsp.

ground cumin

1 tbsp.

onion powder

1 tbsp.

garlic granules

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In a large, deep frying pan, heat the oil and fry the onions over a high heat for 5min or until dark and golden, stirring occasionally. Stir in the stock, scraping the bottom of the pan and bring to the boil. Season well with pepper and a pinch of salt.
Put the brisket into the pan of the slow cooker (cut the brisket in half if you can't fit the whole piece in the pan), add the garlic cloves and bay leaves and pour over the hot cooking liquid. Cover with the lid and cook on low for 8hr, until the meat is tender and falling apart.
Meanwhile, make the sauce. Put all the ingredients except 1tbsp bourbon in a large pan and stir together over a medium heat, bubbling for 15-20min until thick. Stir in the remaining bourbon and season to taste. Set aside.
Lift the brisket out of the cooking liquid (see GH Tip) on to a board, and shred into pieces with two forks. Add the meat to the sauce in the pan and stir to coat. Serve.

You can use the cooking liquid as a base for another stew or soup.

Per Serving:

Calories: 770
Fibre: 1 g
Total carbs: 19 g
Sugars: 18 g
Total fat: 42 g
Saturated fat: 17 g
Protein: 58 g

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