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Shredded Barbecue Beef Recipe

Photo by: Taste of Home

"I work for the Delaware Department of Transportation and prepare this simple dish during storm emergencies or for lunch get-togethers," reports field editor Jan Walls of Camden.

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12 Servings
Prep: 20 min. Cook: 6 hours

Ingredients

1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 fresh beef brisket (3 to 5 pounds), halved
3 tablespoons Liquid Smoke, optional
1 tablespoon hot pepper sauce
1 bottle (18 ounces) barbecue sauce
12 sandwich rolls, split

Directions

Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until the meat is tender.
Remove roast and cool slightly. Strain cooking juices, reserving 1/2 cup. Shred met with two forks; place in a large saucepan. Add the barbecue sauce and reserved cooking juices; heat through. Serve about 1/3 cup meat mixture on each roll. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 455 calories, 20 g fat (8 g saturated fat), 68 mg cholesterol, 871 mg sodium, 41 g carbohydrate, 2 g fiber, 28 g protein.

Shredded Barbecue Beef published in Taste of Home February/March 2003, p17

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