baked sweet potato with slow cooker bbq beef

Sometimes all you want is stodge. Stodge with sticky sweet tender meat. Slow cooker BBQ beef is a great crowd-pleaser, and you barely need to do anything bar dumping into your slow cooker.

This slow cooker BBQ beef recipe is sweet, sticky and tangy: just the way it should be. By using brisket it naturally forms those strands that are so juicy to eat.

This would work great with a regular jacket potato, but a sweet potato gives it another flavour that’s so interesting. I choose here to roast the sweet potato with cumin which I think gives an earthy smokiness, but experiment with other seeds you have such as fennel or coriander seed. This is also a dinner that scales up or down really well. Served here with a sticky sweet potato and lashings of sour cream, this is a very satisfying dinner that is ready with hardly any effort.

Made too much beef? Not a problem. It freezes brilliantly, and could make a decent filling for an epic sandwich, mix with mushrooms for a super pie, or serve with fresh chilli and tortillas to liven things up.

I used brisket because I love it, here’s some more of my favourite brisket recipes:

Cholent – this Jewish standby is a huge hit in our house

Spicy, meaty feijoada

Worcestershire brisket

Salt beef bagels

Print

baked sweet potato with slow cooker bbq beef

Course Main Dish

Cuisine American

Author Gary @ BigSpud

Ingredients

• 1 kg beef brisket

For the sauce

• 100 ml tomato ketchup
• 50 g brown sugar
• 4 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon chilli powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 50 ml water

For the rub

• 1 tablespoon smoked parika
• 1/2 teaspoon chilli powder
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon Maldon sea salt

To finish

• 4 spring onions sliced
• 4 sweet potatoes
• 1 tablespoon cumin seeds
• sour cream
• Lime wedges
• coriander leaves

Instructions

• For the sauce, mix all the ingredients together and put into your slow cooker. Put on low.
• Mix the rub ingredients together and rub into the beef. Put this in the slow cooker with the sauce. Leave for 10 - 12 hours until a fork goes in with no resistance. Shred with forks and add the spring onions. Keep warm until needed.
• Preheat the oven to 170C. Rub a little oil over the sweet potatoes, then sprinkle with salt and the cumin seeds. Pop in the oven and cook for 45 minutes - 1 hour until tender.
• Split the potato, add the beef and top with sour cream, lime and coriander.