Barbecue has to be one of the most delicious things to eat. It can mean a wide range of things from barbecue sauce to using the barbecue itself. Now anything that has the word barbecue in it I’ll take. I love barbecue. Delicious smokey flavored meats smothered in sauce usually served up with a creamy side that’s a perfect 
complement to the zesty sauce – it really is difficult to say no.
Now I’d say most people have the impression that when you cook barbecue it involves being outside. Whether it’s with a smoker, barbecue grill or pit or that you’re actually having a barbecue and tons of people might be headed your way to enjoy all of these delicious barbecue treats.
Well, the truth is that you don’t need to set foot outside of your house to get a tasty barbecue meal. All you need is your handy dandy slow cooker and this delicious recipe. You can keep the grill all to yourself.
This barbecue brisket is a set-it-and-forget it type meal, perfect to come home to after a terribly long day at work. Serve it alongside your favorite macaroni salad, or top it with coleslaw on a potato bun, and you’ve got yourself a tasty brisket sandwich. Whichever way you fix up the end result, I guarantee you’ll be keeping the leftovers all to yourself.
Sweet & Tangy Barbecue Beef Brisket
Serves: 6
Ingredients
1/4 cup packed brown sugar
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup ketchup plus 1/2 cup additional set aside
2 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
3/4 cup beef broth
1 small yellow onion minced
4 lb beef brisket, fat trimmed
3 tablespoons vegetable oil
- Combine the first 12 ingredients except for the 1/2 cup additional ketchup, in a 6-quart slow cooker. Stir to combine and taste for seasoning.
- Heat a large sauté pan on medium high heat. Add the oil. Once the oil is heated sear the brisket on both sides until golden brown. Transfer the brisket to the slow cooker and submerge into the liquid mixture. (If the brisket is too large or odd shaped cut it in half for a more proper fit) Cover the slow cooker and cook on low heat for 6-8 hours or until the meat is tender and begins to easily fall apart.
- Remove the brisket from the slow cooker and allow to rest on a cutting board. Transfer the liquids to a small pot and add the remaining ketchup. Bring to a simmer and reduce to half, stirring occasionally. Taste the sauce for seasoning. Thinly slice brisket, or shred, whichever is preferred. Top the meat with the sauce, serving any extra on the side.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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