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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A friend tried this recipe and liked it, so I thought I would try it, too. When my husband told me how much he liked it, I knew I'd be making it often. 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 |
Directions:
1. In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bag. Seal bag and turn to coat. Refrigerate overnight.
2. Transfer beef to a 5- or 6-qt. slow cooker; add broth. Cover and cook on low for 6-8 hours or until tender.
3. 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.
4. 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.
5. 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 beef across the grain; serve with sauce. Yield: 12 servings.
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