Texas-Style Beef Brisket Recipe

Texas-Style Beef Brisket Recipe photo by Taste of Home

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A friend tried this recipe and liked it, so I thought I would try it, too. When my husband told me how much he liked it, I knew I'd be making it often. —Vivian Warner, Elkhart, Kansas

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Texas-Style Beef Brisket Recipe

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

Yield: 12 Servings

25 390 415

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
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

In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke if desired. 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. Yield: 12 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 6 ounces equals 381 calories, 12 g fat (4 g saturated fat), 96 mg cholesterol, 548 mg sodium, 18 g carbohydrate, 1 g fiber, 47 g protein.

Originally published as Texas-Style Beef Brisket in Taste of Home February/March 2009, p17