Stew a piece of beef in a slow cooker in a barbecue sauce and Feel the taste of meat, as if just removed from the grill. Such amazing taste gives it a sweet-spicy sauce based on tomato ketchup, vinegar, spices and smoked pepper chipotle. This the sauce, in addition, with prolonged languishing, incorporates meat juices. The extreme part is perfect for cooking brisket saturated with fatty layers. Thanks to them, the meat in the result is very tender and juicy. Serve it with a side dish of potato salad and with corn bread or soft buns, which should be dipped in a delicious sauce and savored. one serving: (4 total) Calories 453, total fat one 2 g, saturated fats, proteins 67 g, carbohydrates 16 g, fiber, mg, cholesterol mg., натрий мг., сахар г. 
Time: 8hour. 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l brown sugar
- 1.5 tbsp. l ground pepper chipotle
- 2 tsp ground zira
- 1 tsp celery salt
- 1 clove garlic, minced
- 2-2.5 kg. fat portion of beef brisket, trimmed (fat is not cut off)
- 1 and 1/4 Art. ketchup
- 1/4 Art. cider vinegar
- 1 tbsp. l Worcester sauce
- Potato Salad and Corn Bread, Served (per wish)
Recipes with similar ingredients: brown sugar, chipotle pepper, cumin, celery salt, garlic, beef, ketchup, apple cider vinegar, Worcestershire sauce, corn bread
Recipe preparation:
- In a small bowl, combine brown sugar, chili powder, zira, celery salt, garlic, salt and pepper to taste. Grate mix the whole brisket, then transfer it to a slow cooker with a volume of 5-6 l. In another small bowl, mix 3/4 tbsp. ketchup, vinegar and Worcester sauce. Pour over the brisket, adding 3/4 tbsp. water. Cover and cook with low heat for 8 hours.
- Put the meat on a cutting board and let it rest 10 minutes. Meanwhile, remove excess fat from the gravy and mix the remaining 0.5 tbsp. ketchup. Set aside a third of the brisket (approximately 350 gr.) and 1 tbsp. Gravy for the South-West style Breast. Cut the remaining brisket into slices and arrange on plates. Pour sauce and serve with potato salad and corn with bread.
