BEF: Texas BBQ Beef (Crockpot)
Source of Recipe
"Ready and Waiting", by Rick Rodgers
TEXAS BBQ SAUCE:
2 tablespoons unsalted butter
1 medium onion -- finely chopped
1 garlic clove -- minced
1/2 cup catsup
1/2 cup chili sauce (such as Heinz)*
1/4 cup light brown sugar -- packed
1/4 cup cider vinegar
1 tablespoon bottled steak sauce
1 tablespoon prepared spicy brown mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke (optional)
SANDWICH INGREDIENTS:
1 first-cut beef brisket (3 1/2 pounds)
8 hamburger buns -- heated
FOR THE SAUCE: In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Transfer to a 3 1/2-quart slow cooker. Stir in the catsup, chili sauce, brown sugar, vinegar, steak sauce, mustard, Worcestershire sauce, and liquid smoke.
Cut the brisket crosswise into 2 or 3 pieces. Stack the pieces in the slow cooker, cover and slow-cook until the beef is very tender, 9 to 10 hours on low (200 degrees F.). Transfer the brisket to a platter and cover with foil to keep warm.
Skim the fat from the surface of the sauce. Transfer to a medium saucepan, and bring to a boil over medium heat. Cook, stirring often, until reduced to about 1 1/2 cups, 12 to 15 minutes.
Using a sharp carving knife, slice the meat against the grain into thin slices. Place the meat on half the hamburger buns, and top with some of the sauce. Serve as sandwiches with the remaining sauce passed on the side.
*Judi's note: The author uses Heinz 57 here, but I think regular chili sauce is more appropriate. You can use a mixture of both to flavor this dish if you so desire.
Makes 8 sandwiches
Categories: Beef, Crockpot, Meats, Sandwiches
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