This past Sunday, how wonderful it was entering the house after church greeted by the aroma coming from the kitchen. A delicious meal awaited our hungry family.
If I were planning to serve the barbecue brisket for a weeknight supper, I would begin it in the morning. Since we eat earlier on Sunday, I turned the slow cooking on the before going to bed the night before and it cooked slowly through the night. Just before we left for church, I turned the slow cooker from low to warm to hold it until we returned home.
All that was left was to cook the sauce a few minutes and slice the meat. Yummy served with macaroni salad and potato chips
Barbecue Brisket Sandwiches
source: Better Homes & Gardens
3/4 cup water
1/4 cup Worcestershire sauce
1 Tbsp. vinegar
1 tsp. instant beef bouillon granules
1 tsp. chili powder
1/2 tsp. dry mustard
1/4 tsp. ground pepper
2 cloves garlic, minced
1 2-1/2-lb. fresh beef brisket (not corned)
1/2 cup catsup
2 Tbsp. brown sugar
1 tsp. cornstarch
8 rolls (6- to 8-inch), split and toasted, buns or bread
In a small bowl combine the water, Worcestershire sauce, vinegar, bouillon granules, chili powder, mustard, pepper, and minced garlic. Reserve 1/2 cup of the mixture for the barbecue sauce. Trim any excess fat from the brisket. If necessary, cut the brisket to fit into a 3-1/2- or 4-quart crockery cooker.
Place brisket in slow cooker. Pour the remaining Worcestershire sauce mixture over meat. Cover and cook brisket on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. (I always use the low setting)
For sauce, in a small saucepan combine the reserved sauce mixture, catsup, brown sugar, and cornstarch. Cook mixture over medium-high heat till thickened and bubbly. Cook and stir 2 minutes more. To serve, remove meat from cooker; discard cooking liquid. Thinly slice meat diagonally across grain. Serve meat on toasted rolls. Pass the sauce.
Makes 8 servings
Brisket BBQ Sauce
(I like to double the sauce recipe for serving extra on the side)
Doubled recipe is in parenthesis
3/4 (1 1/2) Water
1/4 (1/2) Worcestershire Sauce
1 Tbs (2 Tbs) Vinegar
1 tsp (2 tsp) 3 Beef Bouillon Granules
1 tsp (2 tsp) Chili Powder
1/2 tsp (1 tsp) Dry Mustard
1/4 tsp (1/2 tsp) Ground Red Pepper
2 (4) Cloves Garlic minced
1 cup (2 cups) Catsup
4 Tbs (8 Tbs) Brown Sugar
2 tsp (4 tsp) Cornstarch
Serving suggestions
Macaroni Salad recipe here
snowflake rolls (dough made using bread machine)
This time I used this recipe but instead of rolls I baked in a tube pan
What a delightful dish and perfect for this upcoming weekend. Fresh bread baking is always a treat. Thanks for sharing this recipe. Happy Memorial Day weekend. xo
No doubt the house smelled great and everyone enjoyed the meal:@)
Looks great. Never tried it before will have to make it one day. Ty Happy Wednesday with love Janice
Yummy yum yum. No room for a bread machine, guess I could find a recipe for baking conventional way. I love the idea of baking them in a bundt pan. Macaroni salad looks fabulous, too.