Tangy Barbecue Beef

By ezunich

Ingredients

• 2 tbsp. chili powder
• 1 tsp. celery seeds
• 1/2 tsp. salt
• 1/2 tsp, freshly ground pepper
• 3-lb. fresh beef brisket, trimmed of fat
• 2 onions, thinly sliced
• 1 cup bottled smoke-flavored barbecue sauce
• 1/2 cup beer or ginger ale
• large sandwich buns or Portuguese rolls, split and toasted
• bottled hot pepper sauce (optional)

Preparation

Step 1

1. In a small bowl combine the chili powder, celery seeds, salt, and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of sliced onions in the bottom of a 4-, 5-, or 6-quart crockery cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. In small bowl stir together barbecue sauce and beer or ginger ale. Pour over the brisket and onions.

2. Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to a cutting board; let stand 15 rninutes. Halve meat crosswise. Using 2 forks, pull meat into shreds. Return meat to sauce mixture in cooker. Heat sauce through using the high heat setting.

3. To serve, use a slotted spoon to transfer beef and onion mixture into buns. Season with bottled hot pepper sauce.