Texas-Style Beef Brisket

Prep: 25 min. + marinating Cook: 6-1/2 hours 12 servings

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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
• 1 fresh beef brisket (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

Directions

1. In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight.
2. Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until meat is tender.
3. 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.
4. Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Discard remaining juices. Add reserved juices to the barbecue sauce.
5. 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.

Can you freeze Texas-Style Beef Brisket?

Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring; add broth or water if necessary.

Beef Brisket

This is a fresh beef brisket, not corned beef.

Nutrition Facts

6 ounces cooked beef with 1/4 cup sauce: 381 calories, 12g fat (4g saturated fat), 96mg cholesterol, 548mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 47g protein.