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Tangy Barbecue Beef

Source of Recipe


Adapted from a recipe from BH & G






List of Ingredients



• 2 Tbsp chili powder
  
• 1 tsp celery seeds
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 1 (3-lb.) fresh beef brisket, trimmed of fat
  
• 2 onions, thinly sliced
  
• 1 cup bottled smoke-flavored barbecue sauce
  
• 1/2 cup beer or ginger ale
  
• 8 large sandwich buns or Portugese rolls, split and toasted
  
• Bottled hot pepper sauce (optional)
  






Instructions



1. In a small bowl combine the chili powder, celery seeds, salt and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a 3-1/2-, 4-, 5-, or 6-quart crockery cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. In small bowl, stir together barbecue sauce and beer (or ginger ale). Pour over the brisket and onions.
   
   
2. Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to cutting board; let stand 15 minutes.
   
   
3. Halve meat crosswise. Using 2 forks, pull meat into shreds. Return meat to sauce mixture in cooker. Heat sauce through using the high-heat setting.
   
   To serve, use a slotted spoon to transfer beef and onion mixture into buns. Season with bottled hot pepper sauce.
   
   Serves 8