Slow Cooked Pulled BBQ Beef Brisket | Slimming World

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Scroll down for full recipe and instructions.

Brisket is a cut of meat from the breast or lower chest of beef.  It can sometimes be quite tough but when cooked properly it is absolutely beautiful and just melts in the mouth!

I wanted to create a delicious meal with plenty of leftovers for take to work lunches, this is absolutely luxurious as well as simple and easy to make.

By creating a rub for the meat and marinating overnight, there is plenty of flavour and a rich smoky BBQ taste.

With my adaptations and popular BBQ sauce recipe, you can enjoy this without any of the guilt; it's totally syn free! I recommend serving it with some syn free coleslaw in a wholemeal bun and some Slimming World friendly chips.

Extra Easy Syn Value:- Syn free

Healthy Extras:- None (unless serving with a wholemeal bun)

Serve with plenty of speed food! 

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All meals should be served with Speed Food, at least 1/3 of your plate to be precise!

What is speed food? Check out my comprehensive list of speed foods here, as well as suggestions for how to incorporate more into your diet.

Check out some of my other Slimming dinners:


Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!

You will need:-

For the beef:- 

1½ tbsp yellow mustard seeds
1 tbsp black peppercorns
2 tbsp coriander seeds
2 tbsp cumin seeds
1 Sweetner
1 tbsp smoked paprika
1 tsp cayenne pepper
2kg/4lb 4oz whole piece of brisket beef
400ml/14fl oz beef stock

BBQ Sauce:- 

5 tbsp Worcestershire sauce
1 tsp mustard powder
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
1 tsp smoked paprika
1/4 pint coke zero
Beef juices


For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.

Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sweetner, smoked paprika and cayenne pepper and mix together.

Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.

The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn't evaporated. Add some water if it looks low.

After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.

In a saucepan and the balsamic vinegar, coke zero and Worcester sauce. Bring to the boil and then leave to reduce. Mix in passata, mustard powder, garlic, smoked paprika, sweetener, and seasoning.   Bring to the boil and then allow to simmer for 10-15 mins until it has thickened and reduced.

Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes or until mixed and coated.

L x

This recipe has been adapted, see original recipe here


Syn calculations are all carried out as a paying Slimming World member. I am not a consultant!  It is always recommended to check syn values yourself.

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