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baked sweet potato with slow cooker bbq beef

Course Main Dish
Cuisine American

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.