Ingredients: |
Ingredients: 3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 bay leaves
2 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon pepper
1 teaspoon Liquid Smoke, optional
1 fresh beef brisket (6 pounds)
1/2 cup beef broth
Barbecue Sauce:
1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 teaspoons chili powder
1/2 teaspoon ground mustard
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Directions: |
Directions:In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and Liquid Smoke if desired. Cut brisket in half; add to bag. Seal bag and turn to coat. Refrigerate overnight.
Transfer beef to a 5- or 6-qt. slow cooker; add broth. Cover and cook on low for 6-8 hours or until tender.
For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.
Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice across the grain; serve with sauce. Yield: 12 servings. |
Personal
Notes: |
Personal
Notes: Everyone knows that the way to cook a true Texas brisket..smoking it! But, this is a good way to cook one when you don't want to fire up the smoker and get serious about it. It's a good way to cook one for Christmas dinner, for example. Just don't make it a habit of cooking brisket inside the house!
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This recipe for Crock PotTexas-Style Beef Brisket is from