Beef brisket and pulled pork are favorites in this household. As I was making beef brisket for dinner the other night, I realized the post I had on this was ancient and needed some updating! Although I wasn’t able to capture the best photo, it certainly beats what I previously shared…in 2007.
This is a great meal to put together for when you want to prep in advance, throw it in a crock pot and forget about it until that great smell fills the house. You have your choice to cook it on low for 10 to 12 hours, or on high for 5 to 6 hours, whichever best fits your schedule!
The fun part of this recipe is making the barbecue sauce. That sounds strange, I know. But, I never knew how simple and delicious homemade BBQ sauce could be! I love making it and using leftovers for BBQ Chicken Pizza among other things.
The not-so-fun part is that we’re never left with many leftovers of the meat. It’s so delicious, and we eat it RIGHT up! Not so good for wanting to indulge in it again the next day. But, maybe you’re not a leftovers kind of person anyway. In which case, this is right up your alley!
- 3/4 cup water
- 1/4 cup Worcestershire sauce
- 1 Tablespoon vinegar
- 1 teaspoon instant beef bouillon granules
- 1/2 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground red pepper
- 2 cloves garlic , minced
- 2 1/2- pound fresh beef brisket
- 1/2 cup ketchup
- 2 Tablespoons brown sugar
- 2 Tablespoons butter
In a medium bowl, mix together the water, Worcestershire sauce, vinegar, bouillon granules, dry mustard, chili powder, red pepper and garlic. Reserve 1/2 cup liquid for the BBQ sauce; set aside and store in the fridge until later. Place meat in a 4 quart crock pot. Pour remaining liquid over brisket.
Cover the crock pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Near the end of the cooking time, make the BBQ sauce. In a small saucepan, combine the 1/2 cup reserved liquid, ketchup, brown sugar and butter. Cook until heated through. Remove from heat and whisk until sauce thickens and becomes smooth. Serve with the cooked brisket.
Source: New Better Homes and Gardens Cook Book