Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana
- 1 fresh beef brisket (4 to 5 pounds)
- 1-1/2 cups water
- 1/2 cup Worcestershire sauce
- 2 tablespoons cider vinegar
- 2 garlic cloves, minced
- 1-1/2 teaspoons beef bouillon granules
- 1-1/2 teaspoons chili powder
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic salt
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1/2 teaspoon hot pepper sauce
- 12 kaiser rolls, split
- Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through.
- In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce. Yield: 12 servings.
Originally published as Pulled Brisket Sandwiches in Taste of Home December/January 2012, p52
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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