Texas-Style Beef Brisket

Prep:  25 min. + marinating
Cook: 6-1/2 hours
Yield:  12 servings
 
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 lbs.)
  • 1/2 cup beef broth
Barbeque Sauce:
  • 1 medium onion, chopped
  • 2 tablespoon 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
In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and Liquid Smoked if desired.  Cut brisket in half; add to bag.  Seal bag and turn to coat.  Refrigerate overnight.
 
Transfer beef to a 5 or 6 quart slow cooker; add broth.  Cover and cook on low for 6-8 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

 

 
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