Advertisement
Recipe: Barbecue Brisket Sandwiches Crockpot
Similar Categories: Barbecue, Brisket, Sandwiches, Crockpot
* 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 red pepper*
* 2 cloves garlic, minced
* 1 (2-1/2 to 3 lb) beef brisket (not corned)
* 1/2 cup catsup
* 2 Tbsp brown sugar
* 1 tsp cornstarch
* 8 French-style rolls (6 to 8-inch), split and toasted
* In a small bowl combine the water, Worcestershire sauce,
vinegar, bouillon granules, chili powder, dry mustard, red 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 quart or 4-quart crockery cooker.
* Place brisket in crockery cooker. Pour the remaining
Worcestershire sauce mixture over meat.
* Cover and cook brisket on LOW for 10 to 12 hours (or on HIGH for
4 to 5 hours).
* For sauce, in a small saucepan combine the reserved sauce
mixture, catsup, brown sugar and cornstarch. Cook mixture over
medium-high heat until 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 about 8 servings
* 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 red pepper*
* 2 cloves garlic, minced
* 1 (2-1/2 to 3 lb) beef brisket (not corned)
* 1/2 cup catsup
* 2 Tbsp brown sugar
* 1 tsp cornstarch
* 8 French-style rolls (6 to 8-inch), split and toasted
* In a small bowl combine the water, Worcestershire sauce,
vinegar, bouillon granules, chili powder, dry mustard, red 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 quart or 4-quart crockery cooker.
* Place brisket in crockery cooker. Pour the remaining
Worcestershire sauce mixture over meat.
* Cover and cook brisket on LOW for 10 to 12 hours (or on HIGH for
4 to 5 hours).
* For sauce, in a small saucepan combine the reserved sauce
mixture, catsup, brown sugar and cornstarch. Cook mixture over
medium-high heat until 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 about 8 servings
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Barbecue, Brisket, Sandwiches, Crockpot
| Baked Swiss Steak | Barbecue Cups |
