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Barbecue Brisket Sandwiches

3/4 cup water
1/4 cup Worcestershire sauce
1 tablespoon vinegar
1 teaspoon instant beef bouillon granules
1 teaspoon chili powder
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
2 cloves garlic, minced
1 2-1/2-pound fresh beef brisket
1/2 cup catsup
2 tablespoons brown sugar
1 teaspoon cornstarch
8 French-style rolls (6- to 8-inch), split and toasted

In a small bowl combine the water, Worcestershire sauce, vinegar, bouillon granules, chili powder, mustard, red pepper, and garlic. Reserve 1/2 cup of 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 slow 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.

For sauce, in a small saucepan combine the reserved sauce mixture, catsup, brown sugar, and cornstarch. Cook mixture over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, remove meat from cooker; discard cooking liquid. Thinly slice meat diagonally across grain. Serve meat on toasted rolls. Pass sauce.

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