Ingredients:
- 3 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 1 teaspoon celery salt
- 1 teaspoon pepper
- 1 teaspoon liquid smoke (optional)
- One fresh beef brisket (about 6 pounds)
- 1/2 cup beef broth
- 2 bay leaves
Barbecue 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
Instructions:
- In a large bowl or shallow dish, mix together Worcestershire sauce, chili powder, garlic, celery salt, pepper, and, if desired, liquid smoke. Cut the beef brisket in half and coat it with the mixture. Cover and refrigerate overnight.
- Transfer the beef to a 5- or 6-quart slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until the meat is tender.
- For the sauce, in a small saucepan, sauté onion in oil until tender. Add garlic; cook for 1 more minute. Stir in the remaining ingredients; heat through.
- Remove brisket from the slow cooker; discard bay leaves. Place 1 cup of cooking juices in a measuring cup and skim off the fat. Discard the remaining juices. Add the reserved juices to the barbecue sauce.
- Return the brisket to the slow cooker; top it with the sauce mixture. Cover and cook on high for 30 minutes to blend the flavors. Slice the beef thinly against the grain and serve with the sauce.
Tips: To freeze Texas-Style Beef Brisket, portion sliced brisket into freezer-safe containers and cover with barbecue sauce. Allow it to partially thaw in the refrigerator overnight before reheating in a covered saucepan. Gently stir while reheating and add broth or water if needed.
