Tangy Barbecue Beef

Tangy Barbecue Beef

2 tablespoons chili powder

1 teaspoon celery seeds

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 3 pound fresh beef brisket, trimmed of fat

2 onions, thinly sliced

1 cup bottled smoke flavored barbecue sauce

1/2 cup beer or ginger ale

8 large sandwich buns or Portuguese rolls, split and toasted
bottled hot pepper sauce, optional

mango slices

In a small bowl combine the chili powder, celery seeds, salt and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a crockpot.

Place the brisket on the onions, cutting the meat to fit the cooker, if necessary.

Scatter the remaining onions on top of the brisket.

In a small bowl stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.

Cover and cook on low setting for 10 to 12 hours or until meat is fork tender.

Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockpot.

Heat through using the high setting.

To serve, use a slotted spoon to transfer beef and onion mixture into the buns.

If desired, season to taste with bottled hot pepper sauce. Top with mango slices.

Makes 8 servings.

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