Texas-Style Jalapeño Beef Brisket

Updated: Feb 29, 2020

Y'all- this brisket is so good it'll make your grandmother's recipe jealous.

Texas-Style Jalapeño Beef Brisket



3 tablespoons Worcestershire sauce 2 garlic cloves, minced 1 teaspoon celery salt 1 teaspoon pepper 1 fresh beef brisket (6 pounds) ½ cup beef broth

1 Jar of Texas jalapeños, for taste

The Sauce: 1 medium onion, chopped 2 tablespoons canola oil 2 garlic cloves, minced 1 cup Whataburger Spicy or Fancy ketchup ½ cup molasses ¼ cup cider vinegar 2 teaspoons chili powder ½ teaspoon ground mustard

Directions: In a large resealable bag, combine the Worcestershire sauce, chili powder, garlic, celery salt, and pepper.

Cut the brisket in half so that the 6 pounds of the brisket are evenly split into 3 pound halves; then add it to the bag.

Seal the bag and flip it to coat the entire brisket. Refrigerate this overnight to soak in the flavors.

Transfer the beef to a 5- or 6-qt. slow cooker; then add the broth. Cover and cook the brisket on low for 6-8 hours or until tender.

For sauce, in a small saucepan, sauté the onions and jalapeños together in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Remove the brisket from the slow cooker. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.

Return the brisket to the slow cooker; top it with the barbecue sauce. Cover and cook on high for 30 minutes. Thinly slice across the grain; serve with sauce.

Yield: 12 servings.

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