- 1 fresh beef brisket (3 pounds)
- 1 cup barbecue sauce
- 1/2 cup finely chopped onion
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Cut brisket in half; place in a 5-qt. slow cooker. Combine the barbecue sauce, onion, Worcestershire sauce, horseradish, salt and pepper; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
- Remove beef and keep warm. Transfer cooking juices to a large saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Barbecue Beef Brisket
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"Good. Just didn't suit my taste. Was quite easy to put together. Have had better."
"This was delicious!! Only change I made, I did not add salt to sauce. There is enough sodium in other ingredients that you don't need it.Really good recipe!!"
"I LOVE SWEET BABY RAYS BBQ SAUCE, IT HAS A REALLY GOOD FLAVOR.. I LOVE IT ON BBQ, BRISKET...."
"Very good!! My 11 year daughter loved it so much, she went back to the crock pot and filled her plate with seconds. I used Sweet Baby Rays Original BBQ sauce in this and it came out amazing!!"