No Smoker?… No Problem!
Ingredients:
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. chili powder
- 2 garlic cloves, minced
- 1 tsp. celery powder
- 2 tsp. black pepper
- 1 tsp. liquid smoke
- 1 fresh beef brisket, 5-6 lb.
- 1/2 cup beef broth
- 2 bay leaves
Ingredients for barbecue sauce:
- 1 medium onion, chopped
- 2 Tbsp. oil
- 2 garlic cloves, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup cider vinegar
- 1 Tbsp. chili powder
- 1/2 tsp. ground mustard
Directions:
- In a large bowl or shallow dish, combine Worcestershire sauce, chili powder, garlic, celery salt, pepper and liquid smoke. Cut the brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight. Transfer beef to a 5- or 6-quart slow cooker; add broth and bay leaves. Cover and cook on low for 6 to 8 hours or until meat is tender.
- FOR SAUCE: In a small saucepan, sauté 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. Discard remaining juices. Add reserved juices to the barbecue sauce.
- Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 45 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce.
