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Prep 25 mins
Cook 6 hrs 30 mins
Apply the seasoning and marinate beef overnight (included in prep time). Later, get the beef going in the crockpot and make the BBQ sauce. Sounds easy enough to me! :) From Feb. 2009 Taste of Home, posted by Vivian Warner.
- 3 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 bay leaves
- 2 garlic cloves, minced
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon liquid smoke (optional)
- 6 lbs beef brisket, fresh
- 1⁄2 cup beef broth
THE BARBEQUE SAUCE
- 1 medium onion, chopped
- 2 tablespoons 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
- MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.
- Cut brisket in half and place in the bag.
- Seal bag and turn to thoroughly coat brisket with seasonings.
- Refrigerate overnight.
- GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.
- Cover and cook on low 6-8 hours or until tender.
- MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.
- Add garlic and cook one minute longer.
- Stir in remaining ingredients; heat through.
- SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.
- Place one cup cooking juices in a measuring cup; skim fat.
- Add skimmed, measured juices to the barbeque sauce.
- Discard any juices remaining in the slow cooker.
- Return brisket to the slow cooker with BBQ sauce mixture.
- Cover and cook on high for 30 more minutes to allow flavors to blend.
- TO SERVE: Thinly slice across the grain and serve with sauce.
I love crock pot recipes and this one turned out delicious. The brisket was nice and tender and had a wonderful flavor.
Made this today. The meat was very, very tasty. This was the first time I used my Sanyo Rice cooker/slow cooker and cooked the meat for the full eight hours. The only thing I would change? I probably would cook the meat on high for at least one hour, before switching to low for the duration.
This was so delicious! I followed the recipe exactly except I added a little more liquid smoke to the marinade. My family of 5 absolutely LOVED it! My 11 yr old said it was the best dinner I've ever made (and I like to think I'm a decent cook) and my 6 yr old immediately wrote me a note on his napkin that said, "Dear mom, you're the best". The kids said it was too yummy to smother with the sauce, but my husband and I both loved it with the sauce. I can't believe we ate the whole thing. I wish I had some left over for sandwiches. Next time I'll make more. Thanks for posting this awesome recipe!