Easy Barbecued Brisket (Crock Pot)
- Ready In:
- 53mins
- Ingredients:
- 8
- Serves:
-
8-12
ingredients
- 5 lbs beef brisket
- salt, to taste
- 1 tablespoon vegetable oil
- 2 tablespoons chili powder
- 2 large onions, chopped
- 6 garlic cloves, chopped
- 1 (12 ounce) bottle Heinz 57 steak sauce, ketchup-style chili sauce
- 1 (12 ounce) can lager beer
directions
- Using a sharp knife, trim excess fat from briskets, leaving only a think layer of fat. Lightly season briskets with salt.
- Heat oil in large fry pan over high heat. One at a time, add brisket and cook, turning once, until browned, about 8 minutes. Transfer to a platter.
- Season briskets with chili powder. Pour off all but 2 tablespoons fat from fry pan and reduce heat to medium. Add onions and garlic then cook, stirring often, until softened, about 5 minutes. Stir in chili sauce and beer; remove from heat.
- Stack briskets in slow cooker. Pour in chili sauce mixture. Cover and cook on high until fork-tender, 7 to 8 hours.
- Transfer briskets to platter; tent with foil to keep warm and let stand for 20 minutes before carving.
- Strain sauce through sieve over bowl; reserve onions.
- Pour sauce onto fry pan; boil until reduced by half, about 15 minutes. Stir in onions.
- Slice meat across the grain. Moisten sliced meat with some sauce.
- Serve, with remaining sauce on the side.
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