(Again, I didn't take pictures while cooking, but this is the actual photo from the cookbook. Ooh, authentic!)Ingredients:
- 1 (3-pound) beef brisket (I couldn't find brisket at Rainbow at 7:00 in the morning, so I used a cheap hunk of roast and was sure to trim off the fat. It worked just fine and dandy.)
- 2 tablespoons all-purpose flour
- 2 large onions, thinly sliced and divided
- 1 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (12-ounce) bottle chili sauce
- 1/2 cup light beer
- 2 tablespoons brown sugar
- 1 tablespoon prepared horseradish
- 4 large garlic cloves, minced, or 1 tablespoon bottled minced garlic
- 12 (1 oz) slices barbecue bread with sesame seeds, toasted (I just used bakery buns. I sliced them, brushed them with butter, toasted them a bit, and served the sandwiches open-faced to allow for heaping servings of meat.)
1. Cut brisket into 4 pieces. Dredge pieces in flour, reserving any remaining flour.
2. Place half of onion in a 4-qt electric slow cooker and top with beef. Sprinkle with reserved flour, pepper, and salt. Arrange remaining half of onion over beef. (When I made it, I only used half of an onion because my mom detests onions. So if you follow the recipe, your beef will probably be even more flavorful.)
3. Combine chili sauce and next 4 ingredients, stir well. Pour over beef mixture. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 7 to 8 hours or until beef is tender. Remove beef with a slotted spoon. Replace cooker lid.
4. Shred beef with 2 forks, return beef to cooker, stirring well. Spoon beef mixture over toasted bread.
Result? This recipe is probably going to become one of my staples. The meat was unbelievably tender and I really liked the sauce - it was light and had a nice flavor. It wasn't too thick or gloppy. The leftovers reheated well, and we ate them spooned over a bed of mashed potatoes. Yum. I wonder if this recipe would work with a pork roast or some chicken...hm...perhaps that will be a post for another day!
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