Slow Cooked Barbecue Beer Beef
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 large
Onion (chopped)4 cloves
Garlic (minced)1 cup
Ketchup1 cup
Beer1 cup
White Vinegar1 tbsp
Worcestershire Sauce1 tsp
Salt1 tsp
Ground Black Pepper1.5 tsps
Chili Powder1 tsp
Paprika (smoked)1 tsp
Oregano (dried)1 cup
Brown Sugar1810 g
Beef Brisket2 tsps
Cornstarch2 tbsps
WaterDirections:
1
Place the onion and garlic into a large slow cooker
2
Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside
3
Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended
4
Rub the spice mixture all over the beef brisket
5
Place the brisket into the slow cooker
6
Sprinkle the remaining spice mixture over top
7
Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours
8
Remove the beef from the slow cooker, and place into a large bowl
9
Ladle the fat from the remaining sauce in the slow cooker and discard
10
Pour about 2 cups of the sauce from the slow cooker into a saucepan
11
Bring to a simmer over medium heat
12
Dissolve the cornstarch in the water, and stir into the simmering sauce
13
Cook and stir 5 to 10 minutes until the sauce has thickened
14
Meanwhile, shred the meat into small pieces using two forks
15
Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full
16
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree
17
Puree in batches until smooth and pour into a clean pot
18
Alternately, you can use a stick blender and puree the sauce right in the slow cooker
19
Stir the shredded beef and pureed sauce together in the slow cooker
20
Use tongs to serve the beef on the potato buns