Crockpottexasbeefbarbecue Recipes

TEXAS BEEF BARBECUE

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings; pour over roast. Cover and cook on low 8-10 hours or until meat is tender. , Remove meat and shred with 2 forks; return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll.

TEXAS STYLE BEEF BRISKET - SLOW COOKER

Steps:

• MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.
• Cut brisket in half and place in the bag.
• Seal bag and turn to thoroughly coat brisket with seasonings.
• Refrigerate overnight.
• GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.
• Cover and cook on low 6-8 hours or until tender.
• MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.
• Add garlic and cook one minute longer.
• Stir in remaining ingredients; heat through.
• SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.
• Place one cup cooking juices in a measuring cup; skim fat.
• Add skimmed, measured juices to the barbeque sauce.
• Discard any juices remaining in the slow cooker.
• Return brisket to the slow cooker with BBQ sauce mixture.
• Cover and cook on high for 30 more minutes to allow flavors to blend.
• TO SERVE: Thinly slice across the grain and serve with sauce.

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Steps:

• Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
• Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

SLOW-COOKED, TEXAS-STYLE BEEF BRISKET

Steps:

• Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
• Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
• After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

CROCK POT TEX-MEX BEEF BARBECUE

Steps:

• Combine all ingredients, EXCEPT MEAT, in the crock pot; stir well.
• Add meat and stir to coat.
• Cover and cook on LOW-10 hours or on HIGH-5 hours.
• Remove the meat and shred with a large fork.
• Return the meat to the crock.
• Stir well.
• Serve on fresh soft rolls.

TEXAS-STYLE BEEF BRISKET

Steps:

• 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.

TEXAS-STYLE CROCK POT BRISKET AND BEANS

Steps:

• Combine water, onion, and pinto beans in crock pot.
• Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
• Stir half of this mixture into beans in crock pot.
• Place brisket on top of beans (cut into two pieces, if needed).
• Spread the remaining mixture over brisket.
• Cook on low for 8-10 hours, stirring twice, if possible.
• Slice meat across the grain and serve with sauce and with beans on the side.