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@TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC
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@CHRS: ASCII 1
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Texas-Style Slow-Cooker Beef Brisket
Categories: Beef, Chilies, Herbs, Sauce
Yield: 12 servings
3 tb Worcestershire sauce
1 tb Chilli spice mix
2 cl Garlic; minced
1 ts Celery salt
1 ts Pepper
1 ts Liquid smoke; opt
6 lb Fresh beef brisket
1/2 c Beef broth
2 Bay leaves
MMMMM-----------------------BARBECUE SAUCE----------------------------
1 md Onion; chopped
2 tb Oil
2 cl Garlic; minced
1 c Ketchup
1/2 c Molasses
1/4 c Cider vinegar
2 ts Chilli spice mix
1/2 ts Ground mustard
In a large bowl or shallow dish, combine the
Worcestershire sauce, chili powder, garlic, celery salt,
pepper and, if desired, liquid smoke. Cut brisket in
half; add to bowl and turn to coat. Cover and
refrigerate overnight.
Transfer beef to a 5 or 6 qt. slow cooker; add broth
and bay leaves. Cover and cook on low for 6-8 hours or
until meat is tender.
For sauce, in a small saucepan, saute onion in oil until
tender. Add garlic; cook 1 minute longer. Stir in the
remaining ingredients; heat through.
Remove brisket from the slow cooker; discard bay leaves.
Place 1 cup cooking juices in a measuring cup; skim fat.
Discard remaining juices. Add reserved juices to the
barbecue sauce.
Return brisket to the slow cooker; top with sauce
mixture. Cover and cook on high for 30 minutes to allow
flavors to blend. Thinly slice beef across the grain;
serve with sauce.
;Vivian Warner, Elkhart, Kansas
Makes: 12 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Archives
MMMMM
... Kombucha is just rotten tea.
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