SLOWCOOKER TEXAS STYLE BEEF BRISKET
By Auburnmist
Ingredients
- BARBECUE SAUCE:
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. chili powder
- 2 bay leaves
- 2 garlic cloves, minced
- 1 tsp. celery salt
- 1 tsp. pepper
- 1 tsp. Liquid Smoke, optional
- 1 fresh beef brisket (6 lbs.)
- 1/2 cup beef broth
- 1 medium onion, chopped
- 2 Tbsp. canola or cooking oil
- 2 garlic cloves, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup cider vinegar
- 2 tsp. chili powder
- 1/2 tsp. ground mustard
Details
Preparation time 15mins
Cooking time 375mins
Preparation
Step 1
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 both to bag. Seal bag and turn to coat. Refrigerate overnight.
Transfer beef to a 5 to 6 qt. slow cooker; add broth. Cover and cook on low for 6 to 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.
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