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    CROCKPOT BARBECUE BRISKET - RECIPE

    JULY 2015  |  HEALTH  |  AUTHOR - YAHKYRA LEVY

    Crockpot Barbecue Brisket

    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.

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    TAGS

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

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