Ingredients
3 tablespoons Worcestershire sauce1 tablespoon chili powder2 garlic cloves, minced1 teaspoon celery salt1 teaspoon pepper1 teaspoon liquid smoke, optional1 fresh beef brisket (6 pounds)1/2 cup beef broth2 bay leavesBARBECUE SAUCE:1 medium onion, chopped2 tablespoons canola oil2 garlic cloves, minced1 cup ketchup1/2 cup molasses1/4 cup cider vinegar2 teaspoons chili powder1/2 teaspoon ground mustard
Preparation
In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight.
Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until meat is tender.
For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.
Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce.
