Sunday, April 28, 2013

Slow Cooked Beef Brisket

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 

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.
2.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.

1.In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through. 

2.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. 

3.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. 

I got this recipe from justgetoffyourbuttandbake

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