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Texas-Style Beef Brisket

Texas-Style Beef Brisket
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
12 ServingsPrep: 25 min. + marinating Cook: 6-1/2 hours

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
© Taste of Home 2013

2 of 2

Texas-Style Beef Brisket (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013