Texas Style Beef Brisket – Slow Cooker

Nancy Kauhl

Nancy prepared and served this at the 2016 Garnet Hill trip. The 18 trip participants wiped it out enthusiastically!

Serves 18

INGREDIENTS – SEASONINGS:

Qty Unit Ingredient
4½ Tbs Worcestershire Sauce
1½ Tbs Chili Powder
2 Bay Leaves
2 cloves Garlic, minced
1½ tsp Celery Salt
1½ tsp Black Pepper

INGREDIENTS – BEEF:

Qty Unit Ingredient
9 lbs Beef Brisket, fresh
¾ cup Beef Broth

INGREDIENTS – BARBEQUE SAUCE:

Qty Unit Ingredient
1 Medium Onion, chopped
3 Tbs Canola Oil
2 cloves Garlic, minced
1½ cup Ketchup
¾ cup Molasses
3/8 cup Cider Vinegar
3 tsp Chili Powder
¾ tsp Ground Mustard

DIRECTIONS:

MARINATE THE NIGHT BEFORE:

    1. In a large resealable bag, combine the SEASONINGS ingredients.
    2. Cut brisket in half and place in the bag.
    3. Seal bag and turn to thoroughly coat brisket with seasonings.
    4. Refrigerate overnight.

GET BEEF COOKING:

    1. Transfer beef to 5 or 6 quart slow cooker; add broth.
    2. Cover and cook on low 6-8 hours or until tender.

MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE:

    1. In a small sauce pan, sauté onions in canola oil until tender.
    2. Add garlic and cook one minute longer.
    3. Stir in remaining ingredients; heat through.

SAUCE UP THE BRISKET:

    1. Remove brisket from slow cooker; discard bay leaves.
    2. Place one cup cooking juices remaining in a measuring cup; skim fat.
    3. Add skimmed, measures juices to the barbeque sauce.

TO SERVE:

  1.  Thinly slice across the grain and serve with sauce.