Texas-Style Beef Brisket
Total TimePrep: 25 min. + marinating Cook: 6-1/2 hours
- 3 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 1 teaspoon celery salt
- 1 teaspoon pepper
- 1 teaspoon liquid smoke, optional
- 1 fresh beef brisket (6 pounds)
- 1/2 cup beef broth
- 2 bay leaves
- BARBECUE SAUCE:
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup cider vinegar
- 2 teaspoons chili powder
- 1/2 teaspoon ground mustard
- In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight.
- Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender.
- For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
- Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.
- Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce.
Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Editor's NoteThis is a fresh beef brisket, not corned beef.
Nutrition Facts6 ounces cooked beef with 1/4 cup sauce: 381 calories, 12g fat (4g saturated fat), 96mg cholesterol, 548mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 47g protein.
Jul 1, 2020
Sorry not Texas Beef Brisket . That cooked slowly over an open pit for hours not in a slow cooker . Only the second recipe in the article and so far neither are authentic
Apr 5, 2020
This is the best recipe I have found. I add 1/2 red wine to the broth.
Feb 16, 2020
I've made this recipe about 5 times over the years. It has never failed to be wonderful. I reduce the chili powder in the sauce to 1tsp bc my husband complains of heartburn, and I usually just add the whole 15-oz can of beef broth. I love this so much! Some 20-y.o. visitors recently swooned over it.
Jul 19, 2015
This was delicious and then even better reheated the next day. Tender and moist.
Aug 28, 2014
I have wanted to make this recipe for a long time, so when my sister was visiting we thought let's give it a go! Anyways, neither of us read the recipe properly, and just made the barbeque sauce and put the meat in it in the slow cooker and cooked it for 4 hours on high. It was absolutely awesome!!!! Anyways, going back to review the recipe I realized we'd made it totally wrong, and it didn't even matter!
Jan 12, 2014
This is REALLY good!! The meat is great in French rolls, dipped in sauce.
Jun 1, 2012
There aren't very many recipes my family rate as excellent, but this one was a keeper.
Jun 18, 2011
One of my husband's favourite home-cooked meals :) Side it up with mashed potatoes & broccoli.... DELICIOUS!!!!!
May 11, 2011
This was THE best brisket I have ever had. I served it to company and both men said it was out of this world. I believe you could get a man to propose if you served this!
Mar 4, 2011
We loved this recipe and are adding it to our regular menu items. I left out the vinegar, as we don't care for the tangy flavor vinegar adds and it was still a winning recipe.