Categories: Slow Cooker

Ingredients

• 1 fresh beef brisket (4 to 5 pounds)
• 1-1/2 cups water
• 1/2 cup Worcestershire sauce
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1-1/2 teaspoons beef bouillon granules
• 1-1/2 teaspoons chili powder
• 1 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic salt
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 1/2 teaspoon hot pepper sauce
• 12 kaiser rolls, split

Directions

1. Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender.

2. Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through.

3. In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce. Yield: 12 servings.

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