Ingredients for - Slow-Cooker Brisket
How to cook deliciously - Slow-Cooker Brisket
1. Stage
In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, garlic, celery salt, pepper and, if desired, liquid smoke. Cut the brisket in half, then add it to the bowl and turn it to coat. Cover and refrigerate it overnight.
2. Stage
Transfer the beef to a 5- or 6-quart slow cooker. Add the broth and bay leaves. Cover and cook on low for six to eight hours, or until the meat is tender. Editor's Tip: When done, the internal temperature of your brisket should be 190° to 200°F. Use a digital thermometer to test for doneness; the ThermaPen One is our Test Kitchen's favorite.
3. Stage
To make the sauce, in a small saucepan, saute the onion in oil until it's tender. Add garlic and cook for one minute longer. Stir in the remaining ingredients, and heat them through.
4. Stage
Remove the brisket from the slow cooker and discard the bay leaves. Place 1 cup of the cooking juices in a measuring cup and use a spoon to skim the fat. Discard the remaining cooking juices. Add the reserved juices to the barbecue sauce.
5. Stage
Return the brisket to the slow cooker and top with the sauce mixture. Cover and cook on high for 30 minutes to allow the flavors to blend. Thinly slice the beef across the grain and serve it with the sauce.
