Cooking Time:
7-9 hoursServings:
12
Ingredients
3 T. Worcestershire sauce1 T. chili powder
2 bay leaves
2 garlic cloves, minced
1 tsp. celery salt
1 tsp. pepper
1 tsp. Liquid Smoke, optional
6 lbs, beef, brisket
1/2 c. beef broth
BARBECUE SAUCE:
1 onion, medium, chopped
2 T. canola, or cooking oil
2 garlic cloves, minced
1 c. ketchup
1/2 c. molasses
1/4 c. cider vinegar
2 tsp. chili powder
1/2 tsp. ground mustard
I am a BIG fan of the Taste of Home Magazine, and I got Slow Cooker TEXAS Style Beef Brisket from one of their issues a long time ago, and it is a MUST MAKE… so delicious!
- Combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke (if desired) and place in a large resealable plastic bag. Cut the brisket in half; add both to bag. Seal and turn to coat. Refrigerate overnight.
- When ready to crock, place the marinated beef brisket in a 5 to 6 qt. slow cooker, adding broth.
- Cover. Cook on Low for 6 to 8 hours or until tender.
Barbecue sauce:
- Saute onion in a small saucepan, until tender and translucent.
- Add minced garlic and continue to crock 1 minute longer.
- Stir in the remaining sauce ingredients; heat through.
Crocked Brisket:
- To prepare the brisket, remove from the slow cooker; discarding the bay leaves.
- Transferring 1 cup cooking juices in a measuring cup and skim off the fat.
- Add the juices to the barbecue sauce. Discard remaining juices.
- Return brisket to the slow cooker; top with barbecue sauce mixture.
- Cover. Cook on High for 30 – 40 minutes to allow the flavors to blend.
- Thinly slice across the grain and serve with your barbecue sauce.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
