Recipe Background
If we're talking about true, classic barbecue, the brisket stands head and shoulders above almost any other dish. No other cut of beef can match its fattiness, flavor, and tenderness. Texas Brisket makes the most of this marvelous meat by letting the meat marinate in savory and spicy flavors and then slow-braising it in beef broth. This is all before the meat is slathered in a barbecue sauce that accents and elevates the smokiness, sweetness, and beefiness of the dish. Texas Brisket is a heavy time commitment, but by the time you're slicing and serving, you'll be amazed... and then you'll take a bite and you'll be awed.
If we're talking about true, classic barbecue, the brisket stands head and shoulders above almost any other dish. No other cut of beef can match its fattiness, flavor, and tenderness. Texas Brisket makes the most of this marvelous meat by letting the meat marinate in savory and spicy flavors and then slow-braising it in beef broth. This is all before the meat is slathered in a barbecue sauce that accents and elevates the smokiness, sweetness, and beefiness of the dish. Texas Brisket is a heavy time commitment, but by the time you're slicing and serving, you'll be amazed... and then you'll take a bite and you'll be awed.
Ingredients
For the brisket:
- 3 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 cloves garlic minced
- 1 teaspoon celery salt
- 1 teaspoon pepper
- 1 teaspoon liquid smoke optional
- 1 (6-pound) fresh beef brisket
- 1/2 cup beef broth
- 2 bay leaves
For the barbecue:
- 1 medium onion chopped
- 2 tablespoons canola oil
- 2 cloves garlic minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup cider vinegar
- 2 teaspoons chili powder
- 1/2 teaspoon ground mustard
Directions
- In a large bowl or shallow dish, combine the Worcestershire sauce, 1 tablespoon chili powder, 2 cloves of garlic, celery salt, pepper, and liquid smoke.
- Cut the brisket in half.
- Add the brisket to the bowl and turn it to coat.
- Cover and refrigerate the brisket for at least 8 hours and up to overnight.
- Transfer the beef to a 5 or 6-quart slow cooker.
- Add the beef broth and bay leaf.
- Cover and cook the brisket on low heat until the meat is tender, about 6-8 hours.
- In a small saucepan, sauté the onion in the oil until tender, about 3-4 minutes.
- Add the remaining garlic and cook until fragrant, about 1 minute.
- Stir in the ketchup, molasses, cider vinegar, the remaining chili powder, and ground mustard, and heat through.
- Remove the brisket from the slow cooker.
- Discard the bay leaves.
- Place 1 cup of the cooking liquid into a measuring cup, skimming the fat from it.
- Add the reserved cooking liquid to the barbecue sauce. Discard the remaining juices.
- Return the brisket to the slow cooker and top with the barbecue sauce.
- Cover and cook on high heat until the flavors are blended, about 30 minutes.
- Thinly slice the beef against the grain.
- Serve with the barbecue sauce.
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