lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, September 29, 2014

Crockpot Barbecue Brisket

Crockpot Brisket
Before I moved to Texas, barbecue meant pulled pork, ribs or grilled chicken. I had never had brisket before I moved here and I wasn't a huge fan initially, once I learned the right places to get it and my preferred way to eat it (on Texas Toast with pickles, barbecue sauce and a bit of ranch dressing,) I grew to love it. C used to smoke brisket back when we had a charcoal grill, but it has been years since he had made it. I had bought a huge cut for the barbacoa beef and only ended up using half. This recipe from Taste of Home was intriguing. And delicious. I loved the way the brisket turned out. Tender and full of flavor, without the hassle of smoking it all day long.  C was not impressed with the barbecue sauce though, he still prefers the Kraft variety from the bottle (fool!)
Crockpot Barbecue Brisket

1 teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed

½ cup ketchup
½ cup chili sauce
¼ cup packed brown sugar
¼ cup cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon mustard

In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.
Cover and cook on high for 4-5 hours or low for 8 to 10 hours, until the meat is tender. Simmer the reserved sauce in a small saucepan over low heat for 20 minutes before serving. Slice and serve with the reserved sauce.
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