Crockpot BBQ Beef Brisket . . . Yee-haw!

Crockpot BBQ Beef Brisket . . . Yee-haw!

Crockpot BBQ Beef Brisket . . . Yee-haw!

 

I’m sure that, with the whole Saint Paddy’s Day gig, most of us had our fill of corned beef last week, which of course is delicious. However, I wanted to share a recipe that uses the same cut of meat as corned beef but adds a rich and tangy southwestern flare to the meat: BBQ brisket. This isn’t just any ordinary BBQ brisket recipe though. This is a sauced-up, smoked-up, saddled-up, yippee-ki-yay-with-coleslaw-on-a-jumbo-roll brisket. And it’s the best goll-darn brisket I’ve ever tasted outside of a barbecue joint.

Cowboys would be proud to eat this meal after a day of wrangling heifers.

Serve it with garlic oven fries, and you’ve got yourself a real meal, pardner.

This is a great recipe for you cowpokes who know you’ll be out all day and will mosey on in at night as hungry and ornery as a polecat in heat. I’m talking hungry enough to eat your boots, smothered with ketchup.

You sear the beef the night before you’re going to want to devour it, make the sauce, put everything in the crockpot bowl, and stick the whole kit and caboodle in the fridge overnight so the next morning all you have to do is drop the crock pot bowl in the crock pot itself, turn it on, and let it cook nice and slow while you’re ropin’ steer.

The sauce will knock you clear into the next county. I’m a sucker for anything made with bourbon, but when you add liquid smoke, molasses, onions and brown sugar to name a few of the ingredients, it’s yahoo-wouldn’t-love-this delicious!  (Can you imagine the eye rolls that would occur if a real cowboy were to read this post? Kind of fun to picture, ain’t it?)

Honestly, this tastes even better than it looks.

Here’s what you’re gonna do:

Recipe courtesy of: afamilyfeast.com

Ingredients:

  • 2 pounds beef brisket
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon canola oil
  • 2 cups diced onions
  • 2 tablespoons tomato paste
  • ½ cup bourbon
  • 1 cup non diet cola
  • ½ cup beef stock
  • ½ cup brown sugar
  • 2 tablespoons Dijon mustard
  • ½ cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke
  • Few dashes of your favorite hot sauce
  • Bulky rolls
  • Coleslaw (I bought pre-chopped slaw and just added dressing)

 

Crockpot BBQ Beef Brisket: ingredients

 

Directions:

Pat the beef dry and season on both sides with the salt and pepper.

 

Crockpot BBQ Beef Brisket: seasoning the meat.

 

Heat both oils in a heavy bottomed pan or pot until smoking hot and carefully lay in the beef. Let it sear without touching for about four to five minutes, flip and repeat. Remove directly to the slow cooker pot.

 

Crockpot BBQ Beef Brisket: searing the brisket

 

Crockpot BBQ Beef Brisket: searing the brisket

 

Reduce heat to medium high and add onions. Cook for one minute and add tomato paste. Stir constantly for another minute.

 

Crockpot BBQ Beef Brisket: adding the onions and tomato paste

 

Add bourbon to deglaze pan. Let reduce by half then add cola, beef stock, sugar, mustard, ketchup, vinegar, molasses, Worcestershire sauce, liquid smoke, and hot sauce. Stir to combine and remove from heat.

 

Crockpot BBQ Beef Brisket: making the BBQ sauce

 

Crockpot BBQ Beef Brisket: making the BBQ sauce

 

Pour liquid over beef. At this point, you can refrigerate until morning or place in slow cooker and set for eight to ten hours on low or five to seven on high. While beef is cooking, or the night before, prepare the coleslaw. 

 

Crockpot BBQ Beef Brisket: ready to cook

 

Once beef is fall apart tender, remove it to a cutting board to rest. Pour the contents of the slow cooker into a pan and reduce on the stove over medium heat to a thick sauce, about 1 ½ cups.

 

Crockpot BBQ Beef Brisket: reducing the sauce

 

To serve, slice the beef against the grain, place coleslaw on the roll bottom and top with the sliced beef and spoon on some of the sauce you reduced. 

 

Crockpot BBQ Beef Brisket: resting the meat

 

Crockpot BBQ Beef Brisket: slicing the meat

 

Here it is all sauced up and loaded with coleslaw. Looks good enough to eat, doesn’t it?  But hold your horses buckaroo . . . you need to slap one bun on top of the other, load up some oven fries on the side, and then you can dig in.

 

Crockpot BBQ Beef Brisket: the sandwich is loaded

 

Hooey!  Now that looks delicious!  And one heck of a lot better than boots with ketchup.

 

Crockpot BBQ Beef Brisket: time to dig in!

 

And here’s the get-along-little-doggie printable version!

Crockpot BBQ Beef Brisket . . . Yee-haw!

Serves 4
Prep time 20 minutes
Cook time 10 hours
Total time 10 hours, 20 minutes
This brisket sauce is so smoked up, spiced up, goal-darn delicious, it'll not you clear into the next county. Combined with fresh, crisp coleslaw on a generous bun, this BBQ brisket is a meal you'll not soon forget!

Ingredients

  • 2lb beef brisket
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon canola oil
  • 2 cups onions (diced)
  • 2 tablespoons tomato paste
  • 1/2 cup bourbon
  • 1 cup cola
  • 1/2 cup beef stock
  • 1/2 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1/2 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke
  • a few dash hot sauce
  • bulky rolls
  • coleslaw

Directions

Step 1
Pat the beef dry and season on both sides with the salt and pepper.
Step 2
Heat both oils in a heavy bottomed pan or pot until smoking hot and carefully lay in the beef. Let it sear without touching for about four to five minutes, flip and repeat. Remove directly to the slow cooker pot.
Step 3
Reduce heat to medium high and add onions. Cook for one minute and add tomato paste. Stir constantly for another minute.
Step 4
Add bourbon to deglaze pan. Let reduce by half then add cola, beef stock, sugar, mustard, ketchup, vinegar, molasses, Worcestershire sauce, liquid smoke and hot sauce. Stir to combine and remove from heat.
Step 5
Pour liquid over beef. At this point, you can refrigerate until morning or place in slow cooker and set for eight to ten hours on low or five to seven on high. While beef is cooking, or the night before, prepare the coleslaw.
Step 6
Once beef is fall apart tender, remove to a cutting board to rest. Pour the contents of the slow cooker into a sauce pan and reduce to a thick sauce, about 1 ½ cups.
Step 7
To serve, slice the beef against the grain, place coleslaw on the roll bottom and top with the sliced beef and spoon on some of the sauce you reduced. Serve with lots of napkins.

 

BBQ Brisket Sandwich - Pinterest

 

Sidle on up to another spicy beef idea: Mexican beef stew.

So, what do you think?  Does this look like something you’ll try? I guarantee you will lick the pot clean if you do!

Y’all come back now, y’hear? 

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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