With a Grateful Prayer and a Thankful Heart: Slow Cooker Beef Brisket with Barbecue Sauce

Wednesday, May 18, 2016

Slow Cooker Beef Brisket with Barbecue Sauce

This past Sunday, how wonderful it was entering the house after church greeted by the aroma coming from the kitchen. A delicious meal awaited our hungry family.


If I were planning to serve the barbecue brisket for a weeknight supper, I would begin it in the morning.  Since we eat earlier on Sunday, I turned the slow cooking on the before going to bed the night before and it cooked slowly through the night. Just before we left for church, I turned the slow cooker from low to warm to hold it until we returned home.

All that was left was to cook the sauce a few minutes and slice the meat.  Yummy served with macaroni salad and potato chips

Barbecue Brisket Sandwiches
source: Better Homes & Gardens

3/4 cup water
1/4 cup Worcestershire sauce
1 Tbsp. vinegar
1 tsp. instant beef bouillon granules
1 tsp. chili powder
1/2 tsp. dry mustard
1/4 tsp. ground pepper
2 cloves garlic, minced
1 2-1/2-lb. fresh beef brisket (not corned)
1/2 cup catsup
2 Tbsp. brown sugar
1 tsp. cornstarch

8 rolls (6- to 8-inch), split and toasted, buns or bread

In a small bowl combine the water, Worcestershire sauce, vinegar, bouillon granules, chili powder, mustard, pepper, and minced garlic. Reserve 1/2 cup of the mixture for the barbecue sauce. Trim any excess fat from the brisket. If necessary, cut the brisket to fit into a 3-1/2- or 4-quart crockery cooker.

Place brisket in slow cooker. Pour the remaining Worcestershire sauce mixture over meat. Cover and cook brisket on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. (I always use the low setting)

For sauce, in a small saucepan combine the reserved sauce mixture, catsup, brown sugar, and cornstarch. Cook mixture over medium-high heat till thickened and bubbly. Cook and stir 2 minutes more. To serve, remove meat from cooker; discard cooking liquid. Thinly slice meat diagonally across grain. Serve meat on toasted rolls. Pass the sauce. 

Makes 8 servings


Brisket BBQ Sauce
 (I like to double the sauce recipe for serving extra on the side)
Doubled recipe is in parenthesis

3/4 (1 1/2) Water
1/4 (1/2)  Worcestershire Sauce
1 Tbs (2 Tbs) Vinegar
1 tsp (2 tsp) 3 Beef Bouillon Granules
1 tsp (2 tsp)  Chili Powder
1/2 tsp (1 tsp) Dry Mustard
1/4 tsp (1/2 tsp) Ground Red Pepper
2 (4) Cloves Garlic minced
1 cup (2 cups) Catsup
4 Tbs (8 Tbs) Brown Sugar
2 tsp (4 tsp) Cornstarch

Serving suggestions
Macaroni Salad recipe here
snowflake rolls (dough made using bread machine)
This time I used this recipe but instead of rolls I baked in a tube pan

6 comments:

Barbara F. said...

Yummy yum yum. No room for a bread machine, guess I could find a recipe for baking conventional way. I love the idea of baking them in a bundt pan. Macaroni salad looks fabulous, too.

janice15 said...

Looks great. Never tried it before will have to make it one day. Ty Happy Wednesday with love Janice

Lynn said...

No doubt the house smelled great and everyone enjoyed the meal:@)

SavoringTime in the Kitchen said...

This looks seriously delicious, Lorraine! Slow-cooked brisket is a favorite. The BBQ sauce makes it even more delicious and perfect for summer.

Dayle ~ A Collection of Days said...

Makes my mouth water just looking. I love this menu.

Linda @ Life and Linda said...

What a delightful dish and perfect for this upcoming weekend. Fresh bread baking is always a treat. Thanks for sharing this recipe. Happy Memorial Day weekend. xo

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