Lunch: Texas-Style Beef Brisket Recipe

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 pounds)
1/2 cup beef broth

Instructions

In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bag. Seal bag and turn to coat. Refrigerate overnight.
Transfer beef to a 5- or 6-qt. 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 beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

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