Beef Brisket Barbecue 2 cups barbecue sauce, divided
1 small onion, chopped 3 teaspoons beef bouillon granules, or 2 beef bouillon cubes 1 (3 to 4 pound) boneless beef brisket 8 sandwich rolls In the bottom of a 4 to 5 quart slow cooker, combine 1 cup barbecue sauce, chopped onion and bouillon. Place beef brisket on top. Cover; cook on low for 6 to 7 hours, or until brisket shreds easily. Remove brisket from cooker. Using 2 forks, shred the meat. Tilt cooker and spoon off fat from cooking broth. Discard fat. Pour cooking broth into a bowl. Again, spoon off any remaining fat and discard. Measure out 1 cup of cooking broth. Pour back into slow cooker, along with remaining cup of barbecue sauce. Blend broth and sauce well. Return shredded meat to slow cooker. Stir into sauce thoroughly. Cover; cook on high for 15 minutes, or until meat is hot. Serve over sandwich rolls. Note: You can also serve the barbecue on small buns as a snack or appetizer. Serving from the slow cooker keeps the meat hot and guests can help themselves. Makes 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
