Tags:
Pub Classics | Steaks | Burgers | Fries Multicooker Dinner | Main Beef | Lamb | Pork

Tender shredded smokey BBQ brisket made in a pressure cooker, coated in rich barbecue sauce and perfect for burgers, sliders or weeknight meals.

You will need:

  • 1.5 kg beef brisket, trimmed of excess fat
  • ¾ cup BBQ sauce
  • ½ cup BBQ seasoning
  • 400ml beef stock
  • 2 tbsp cornflour
  • ¼ cup water

Let's make it:

Step 1:

Combine the BBQ sauce and seasoning together and rub all over the brisket.

Step 2:

Place the steaming rack into the base of the cooking pot. Pour in the beef stock and rest the brisket on the metal rack.

Step 3:

Secure the lid and ensure the steam release valve is in the seal (closed) position. Press MEAT/POULTRY, adjust time to 1 hour 25 minutes, press START/STOP.

Step 4:

Once the brisket is cooked, remove from the cooking pot with the steaming rack and set to one side.

Step 5:

Press BROWN then START/STOP and reduce remaining liquid by half. Combine the cornflour and water, add to the cooking pot and simmer for one minute. Press STOP.

Step 6:

Using two forks, shred the brisket and add to the cooking pot. Fold into the sauce then serve on burger buns with slaw.