Melt-in-Your-Mouth Slow Cooked BBQ Veal Brisket
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat15gram
Protein40gram
Ingredients
- veal brisket (preferably 2 kg, fresh and untrimmed)2 kg
- olive oil (for searing)2 tbsp
- BBQ dry rub mix (store-bought or homemade with paprika, brown sugar, chili powder, salt, pepper)3 tbsp
- onion (large, sliced)1 piece
- garlic cloves (minced)4 pieces
- apple cider vinegar0.5 cup
- beef broth or water1 cup
- BBQ sauce (your favorite)0.5 cup
- sea salt (to taste)to taste n/a
- black pepper (freshly ground, to taste)to taste n/a
This melt-in-your-mouth slow cooked BBQ veal brisket recipe is perfect for home cooks who want a tender and flavorful dish with minimal effort. Using simple, everyday ingredients combined with slow cooking allows the veal to become juicy and infused with BBQ flavors. The recipe focuses on safe food handling and ensuring the veal reaches the proper internal temperature for safety and deliciousness. Total estimated ingredient cost is around $15 USD, €14 EUR, £12 GBP, and ₹1200 INR. The dish serves 6 and has approximately 350 calories per serving, making it suitable for a balanced diet. It takes about 20 minutes of preparation and 6 hours of cooking, with a medium difficulty level, ideal for those learning to slow cook meat dishes.
Preparation instructions
Prepare and Season the Veal Brisket
1Pat the veal brisket dry with paper towels to remove excess moisture. This helps in better searing and flavor. Rub the veal brisket evenly with olive oil to help the dry rub stick. Sprinkle the BBQ dry rub all over the brisket, pressing gently so it adheres well. This will give a nice flavor crust.
Sear the Veal Brisket
2Heat a large skillet or frying pan over medium-high heat. Once hot, place the veal brisket in the pan and sear for about 4 minutes on each side until a brown crust forms. This caramelization locks in flavors and gives a rich color.
Prepare the Slow Cooker
3Place the sliced onion and minced garlic at the bottom of the slow cooker. This flavors the cooking liquid and keeps the meat elevated slightly.
Add Liquids to the Slow Cooker
4Pour the apple cider vinegar and beef broth into the slow cooker over the onions and garlic. This creates moisture to keep the brisket juicy during cooking.
Cook the Veal Brisket Slowly
5Place the seared veal brisket on top of the onions in the slow cooker. Cover with the lid and cook on low heat for 6 hours. Slow cooking at low temperature allows the connective tissue to break down, making the meat tender.
Ensure Safe Internal Temperature
6Use a meat thermometer to check the internal temperature of the veal brisket after 6 hours. The safe and tender temperature for veal brisket is at least 90°C (195°F). This ensures the meat is fully cooked and safe to eat while being tender.
Add BBQ Sauce and Finish Cooking
7After reaching the safe internal temperature, spoon BBQ sauce over the top of the brisket, then cover and cook for an additional 30 minutes to let the sauce infuse the meat.
Rest and Serve
8Remove the veal brisket from the slow cooker and let it rest for 10-15 minutes before slicing against the grain. Resting allows the juices to redistribute, keeping the meat moist and flavorful. Serve with your favorite sides and extra BBQ sauce if desired.
Cooking Tips
1For a homemade dry rub, mix equal parts paprika, brown sugar, chili powder, salt, and pepper — adjust to taste.
2If you don't have a slow cooker, you can cook the brisket in a covered Dutch oven in the oven at 135°C (275°F) for about 6 hours.
3Use a clean meat thermometer to check the internal temperature for food safety.
4Avoid cross-contamination by washing hands and utensils after handling raw veal.
5Leftover brisket can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Equipment
- Slow cooker
- Large skillet or frying pan
- Meat thermometer
- Knife and cutting board
- Measuring spoons and cups
- Tongs or spatula
- Paper towels
Grocery Shopping List
- [ ] Veal brisket (2 kg) — Look for fresh, bright pink color with firm texture.
- [ ] Olive oil (small bottle) — Choose extra virgin for best flavor.
- [ ] BBQ dry rub mix or spices for homemade mix — Check the spice aisle for blends labeled for BBQ.
- [ ] Large onion (1 piece) — Firm and without blemishes.
- [ ] Garlic cloves (4 pieces) — Firm with no sprouts.
- [ ] Apple cider vinegar (bottle) — Organic and unfiltered if possible for best taste.
- [ ] Beef broth (1 cup) — Choose low sodium if available.
- [ ] BBQ sauce (your favorite brand) — Choose one with balanced sweetness and tang.
Estimated total cost: ~$15 USD
FAQ
Can I use a different cut of veal for this recipe?
Yes, you can use veal shoulder or chuck roast as alternatives, but cooking times may vary slightly.
What if I don't have a slow cooker?
You can use a Dutch oven in the oven at a low temperature (around 135°C or 275°F) for about 6 hours covered to achieve similar results.
How do I know when the veal brisket is fully cooked and safe to eat?
Use a meat thermometer to check that the internal temperature has reached at least 90°C (195°F) for tenderness and safety.
Can I prepare the BBQ sauce from scratch?
Absolutely! A simple BBQ sauce can be made with ketchup, vinegar, brown sugar, and spices, simmered until thickened.