3 tablespoons packed brown sugar 
1 tablespoon plus 1 1/2 teaspoons chipotle chili powder 
2 teaspoons ground cumin 
1 teaspoon celery salt 
1 teaspoon garlic powder 
1 teaspoon salt 
1/2 teaspoon pepper 
4 to 5 lb fresh beef brisket (not corned beef) 
1 1/2 cups ketchup 
1/4 cup apple cider vinegar 
1/4 cup finely chopped yellow onion 
1 tablespoon Worcestershire sauce 
3/4 cup low-sodium beef, chicken or vegetable broth or water

 

In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.

Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.

In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.

 

Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.

Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.

 

Thinly slice brisket; transfer to serving plate. Spoon sauce over top.

TAGS

Health, Food & Recipes, Israelite Recipes, Crockpot Barbecue Brisket, Yahkyra Levy, Israelite Living,