Barbecued Beef Brisket 2 cups Jack Daniels Original # 7 barbecue sauce, divided
1 medium onion, cut in wedges 3 beef bouillon cubes 1 (3 to 4 pound) beef roast or brisket 3 bay leaves In 5 quart slow cooker, combine 1 cup barbecue sauce, onion and bouillon cubes. Place roast on top of sauce. Top with bay leaves. Cover; cook on low for 6 to 8 hours, or until beef is tender enough to shred easily. Remove meat from slow cooker. Reserve cooking juices in slow cooker. Shred meat with two forks. Return meat to slow cooker. Add remaining barbecue sauce; mix well. Cover; cook on high until heated through. Serve on sandwich buns. Makes 6 to 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
