Shredded Beef Barbecue Recipe

Shredded Beef Barbecue Recipe

1 Tbsp of garlic; crushed
1 Tbsp of sugar (brown)
1 onion (large); chopped
1 bottle catsup (14 oz)
1/2 tsp of chili powder
1 Tbsp of mustard (dry)
1 c of water (or red wine)
1 tsp of salt
1 Tbsp of honey (or maple syrup)
1 Tbsp of liquid smoke
1/8 tsp of ground black pepper
2 Tbsps of cider vinegar
3 Tbsps of lemon juice; freshly-squeezed
3-4 lbs of beef brisket
4 Tbsps of Worcestershire sauce

Make the barbecue sauce. Combine the liquid smoke, garlic, onions, cider vinegar, brown sugar, lemon juice, catsup, chili powder, Worcestershire, dry mustard, red wine, salt, black pepper and honey in a large bowl.

Whisk well; and transfer to a medium-sized saucepan. Bring to a boil. Reduce the heat and simmer for 5 minutes, partially-covered. Stir occasionally

Place the meat inside the crockpot. Pour the mixture over the meat. Cover the crockpot and set it on low. Cook for 8-10 hours (or depending on size or thickness of brisket).

Once cooked, remove the cover. Take out the beef and shred it using a fork. Toss it again on the crockpot to keep warm. May be used to fill buns or taco shells.

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