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Ingredients
| beef brisket: 4.5 lbs |
| baby carrots: 1 lb |
| celery: 2 stalks |
| barbecue sauce: 1 1/2 cups |
| dry tapioca mix: 0.2 oz |
| Dijon mustard: 2 Tbl |
| worcestershire sauce: 1 Tbl |
| uncooked lasagna noodles: 4 oz |
Saucy Brisket
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
180 min -
Servings
6 serving(s)
Tags
1. Trim fat from brisket. Cut brisket to fit into a 5- to 6-quart slow cooker, if necessary. Season brisket with pepper. Combine carrots and celery in the slow cooker. Place brisket on vegetables. Combine barbecue sauce, tapioca, mustard, and Worcestershire sauce; pour over brisket.
2. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours.
3. Transfer brisket to cutting board. Cut brisket in half. Cover and refrigerate half of the brisket for up to 24 hours; use for Chutney-Beef Panini (see recipe, below). Thinly slice remaining half of brisket across the grain. Skim fat from cooking liquid. Serve cooking liquid with sliced brisket and vegetables over cooked noodles or mashed potatoes.