Tangy Barbecue Beef
Source: Better Homes and Gardens
Makes 8 servings
Prep: 25 minutes
Cook: 10 to 12 hours
Ingredients
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
Directions
1. 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 3 1/2-, 4-, 5-, or 6-quart
crockery cooker. 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.
2. Cover and cook on low-heat 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 crockery cooker. Heat through
using the high-heat setting.
3. 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. (Freeze any remaining beef mixture in a freezer
container for up to 3 months.) Makes 8 servings.
Conventional Method: Preheat oven to 325 degree F. Combine the seasoning
mixture and rub onto brisket as above in Step 1. Place meat in a shallow
roasting pan. Top with all of the sliced onions and pour a mixture of
the barbecue sauce and beer over meat. Cover and roast about 3 hours or
until meat is fork tender. Remove meat and let stand 15 minutes. Halve
meat crosswise and shred. Pour sauce into a large saucepan; add shredded
meat. Heat through. Serve as directed above in Step 3.
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