Texas Beef Brisket in the Slow Cooker

SLOWCOOKER TEXAS STYLE BEEF BRISKET

YOU WILL NEED:

3 Tbsp. Worcestershire sauce

1 Tbsp. chili powder

2 bay leaves

2 garlic cloves, minced

1 tsp. celery salt

1 tsp. pepper

1 tsp. Liquid Smoke, optional

1 fresh beef brisket (6 lbs.)

1/2 cup beef broth

BARBECUE SAUCE:

1 medium onion, chopped

2 Tbsp. avocado oil

2 garlic cloves, minced

1 cup ketchup

1/2 cup molasses

1/4 cup cider vinegar

2 tsp. chili powder

1/2 tsp. ground mustard

DIRECTIONS:

In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke if desired. Cut brisket in half; add both to bag. Seal bag and turn to coat. Refrigerate overnight.
 Transfer beef to a 5 to 6 qt. slow cooker; add broth. Cover and cook on low for 6 to 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 across the grain; serve with sauce.