Crockpot Beef Brisket Barbeque



serve with mashed potatoes

2 cloves garlic
1 medium onion
2 1/2 lbs fresh lean beef brisket
3/4 cup water
1/4 cup Worcestershire sauce
1 Tablespoon apple cider vinegar
1 beef bouillon cube
1/2 teas. dry mustard
1/2 teas. chili powder
1/4 teas. cayenne pepper
seasoning to taste
1/2 cup ketchup
2 Tablespoons dark brown sugar
2 Tablespoons butter

1. Peel and mince the garlic. Peel and slice the onion. Trim the fat from the brisket.
2. In a small bowl, combine the water, worcestershire sauce, vinegar, bouillon cube, mustard, chili powder, cayenne pepper and the garlic. Season the mixture to taste and reserve 1/2 cup in the refrigerator for the sauce.
3. Sear the beef brisket on medium high heat until browned.
4. Saute the onions until translucent (in small amount of butter), add to mixture in bowl.
5. Place the brisket in a slow cooker and cover it with the remaining mixture.
6. Cook the brisket on a low setting for 8-10 hours or on the high setting for 5-6 hours, depending on your schedule.
7. Remove the brisket from the cooker, reserving the cooking liquid. Slice the meat against the grain. Combine the cooking liquid, the reserved sauce, the ketchup, the brown sugar, and the butter in a small saucepan. Heat the mixture thoroughly and serve it over the meat and mashed potatoes.