There is nothing better then smelling BBQ beef brisket simmering in a crockpot all morning and afternoon in anticipation of being ready in time for Sunday night football with the Chicago Bears. The lingering aromas of the homemade BBQ sauce will leave you drooling and constantly peeking at the crockpot in hopes that everything magically cooked itself in minutes.
This recipe is enough for 7-9 servings pending serving size
- 3 pounds beef brisket*
- 2 yellow onions
- 1 green peppers
- 4 garlic cloves (minced)
- 1 cup ketchup
- 1 tablespoon liquid smoke flavoring
- 2 cups beef broth
- 1 cup Worcestershire sauce
- 1 tablespoons white vinegar
- 1 1/2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground mustard
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- Prepare your beef brisket by trimming away any excess fat on it. Or you can do this process once the meat is tender and ready.
- Rub the mustard, cumin, and liquid smoke on the brisket. You can either wrap in foil to marinate in the fridge, or just use it immediately.
- Cut the onions and green pepper into strips of your desired width, mince the garlic and put it into the crockpot.
- In a separate mixing bowl combine the ketchup, Worcestershire sauce, vinegar, brown sugar, chili powder and cayenne pepper. Mix the ingredients until the sugar is dissolved and liquids are combined.
- Place some of your onions on the bottom of your crockpot, then place the beef brisket on top. Place the remaining onions, green pepper, your mixing bowl (which is now your homemade BBQ sauce), and beef broth over the brisket.
- Set your crockpot to low and let it simmer for 7-8 hours until brisket is tender.
- When the brisket is ready, it should be falling apart. Take a large prong fork and shred the brisket within the crockpot.
- If your mixture is still a bit watery, you can add 2 tablespoons of cornstarch to 1/4 cup of cold water. Stir in the mixture little by little to achieve the desired thickness.
- Once you have your brisket shredded, you can leave it simmering on low for another hour to allow it to soak in more of your sauce.
- Serve your shredded brisket on a yummy kaiser roll and dribble some of your new BBQ sauce over it and serve up with a side of cottage cheese and a huge dill pickle spear.
* In lieu of the costly beef brisket, you can always use skirt steak or even pork tenderloin for a pork version.