Enjoy it on Labor Day; and if you want to keep things simple on party day, make this brisket a day ahead and warm in the slow cooker before you serve. Of course, for a family dinner, you can cook it in the slow cooker in the a.m. and finish that night. Since it makes a great take-along dish, file this one for tailgates also!
I've already posted the wonderful Watermelon Salad with Goat Cheese I made for the Fourth, and I have one more recipe coming up that I contributed to the get-together that day. All the dishes I made were easy, allowing me to be able to enjoy the party!
I Think I Can Fit That In My Mouth!
As adapted from allrecipes.com Slow Cooked Barbecue Beer Beef
Serves approx. 14-16
- 1 large chopped onion (frozen is fine)
- 4 cloves minced garlic (or about 2 tsp. of jarred minced garlic)
- 1 c. ketchup
- 1/2 c. beer
- 1/2 c. white distilled vinegar
- 1 TB Worcestershire sauce
- 4 drops (about 1/8 tsp.) liquid smoke flavoring
- 1/2 teaspoon salt
- 1 tsp. freshly ground black pepper
- 1 1/2 tsp. chili powder
- 1 tsp. smoked (or regular) paprika
- 1 tsp. dried oregano
- 1/2 c. packed (light or dark) brown sugar
- 4 lbs. flat cut (butcher trimmed of excess fat) beef brisket, patted dry w/a paper towel
- 2 tsp. cornstarch
- 2 TB warm water
- 16 hamburger-size buns...We love King's Hawaiian (In addition to their king-sized sandwich bun, they make a hamburger-size bun.)
- In a large slow cooker, whisk together the onion and garlic, ketchup, beer, vinegar, Worcestershire sauce and liquid smoke. Set aside.
- In a small bowl, blend well with a whisk the salt, pepper, chili powder, paprika, oregano and brown sugar. Rub this mixture all over the brisket and place it into the slow cooker. Sprinkle the top of the brisket with the spice mixture you will have left over.
- Place the lid on the slow cooker and cook on low until the beef is easily pulled apart with two forks, about 10-12 hours. (Mine shredded easily after 10 hours.)
- Remove the beef from the slow cooker and place on a platter.
- Pour the sauce from the slow cooker into a 2 qt. or medium saucepan. Skim the fat from the sauce and discard: My preferred method is to refrigerate the sauce for a couple of hours...the fat will accumulate on the surface, making it easier to remove. Alternatively, you can let the sauce cool a little in the saucepan, then add a few ice cubes...the fat will adhere to the cubes, which you can then discard (rather quickly to avoid adding extra liquid to the sauce).
- Pull (or shred) the brisket apart with two forks. (If you're chilling the sauce in the fridge for fat removal, this is a good time to go ahead and pull your beef apart; otherwise do it while the sauce simmers.)
- Bring the sauce to a simmer over medium heat. Dissolve the cornstarch in the warm water and whisk into the simmering sauce. Reduce heat to a low simmer, then cook and whisk the sauce 5 to 10 minutes until the sauce has thickened.*
- Stir the sauce and the pulled brisket together in the slow cooker. Keep warm and serve from the cooker with tongs to put on hamburger buns or plate...you know some of us girls won't always eat a bun!
Thought you'd get a kick out of this:
My Grandson was wild on the Fourth! He was so excited to have his own whole watermelon (a tradition for him)...his hair stood on end!
I Can't Wait!