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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This is a SUCCULENT, super-moist and flavorful way to make beef. I believe this would be easily adaptable for a crockpot! ENJOY! Ingredients:
3 -4 lbs beef brisket |
3/4 cup red wine vinegar |
1/4 cup honey |
1 (14 1/2 ounce) can beef broth |
1 (6 ounce) can tomato paste |
1 tablespoon paprika |
2 teaspoons ginger |
1 teaspoon salt |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
2 medium chopped onions |
1 cup chili sauce |
1 cup ketchup |
1 teaspoon dry mustard |
2 tablespoons molasses |
1 tablespoon worcestershire sauce |
1 tablespoon red wine vinegar |
1 teaspoon minced garlic |
Directions:
1. Heat oven to 350.
2. Place brisket in Dutch oven; add all remaining brisket ingredients.
3. Cover; bake for 3-3 1/2 hours or until brisket is fork tender.
4. Meanwhile, in a 2 quart saucepan, stir together all the barbecue sauce ingredients.
5. Cook over medium heat, stirring occasionally.
6. until sauce is heated through (8-10 minutes).
7. Remove brisket to cutting board; reserve pan juices!
8. Stir in one cup reserved pan juices into barbecue sauce.
9. Slice brisket thinly; spoon barbecue sauce over sliced brisket.
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