soilmovers
Well-known member
Nothing better than a smoked brisket sandwich (Texas style) but this is pretty darn good and an easy recipe for the RV kitchen. Serves about 10.
1 (5 lb) boneless beef chuck-eye roast, trimmed and cut into 4 pieces
4 slices bacon, chopped
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 1/2 cups brewed coffee- this is the secret ingredient!
1 1/2 cups ketchup
1/4 cup packed brown sugar
2 tablespoons brown mustard
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
salt and pepper
Sandwich rolls/hamburger buns
1) place beef in slow cooker. Cook bacon in skillet until crisp. Transfer bacon to slow cooker. Pour off all but 2 TBL bacon fat and cook onion until soft. Add chili powder, paprika and cook until fragrant- about 30 seconds. Stir in coffee, ketchup, brown sugar, and mustard. Simmer until reduced slightly- about 10 minutes. Add half the sauce to slow cooker and refrigerate the remaining half.
Cover and cook on low until meat is tender, about 8-10 hours.
2) Use slotted spoon and transfer meat to large bowl, cover with foil. Transfer cooking liquid to large skillet, skim fat and simmer until reduced to 1 cup. Remove from heat and stir in the reserved sauce, hot sauce, vinegar and liquid smoke.
3) Pull meat into large chunks, discarding any excess fat. Toss meat with 1 1/2 cups sauce and let sit, covered, until meat has absorbed most of the sauce- about 15 minutes. Season with salt and pepper.
Serve on rolls/buns and extra sauce. Good with coleslaw and baked beans!
This freezes well in ziplock freezer bags.
1 (5 lb) boneless beef chuck-eye roast, trimmed and cut into 4 pieces
4 slices bacon, chopped
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 1/2 cups brewed coffee- this is the secret ingredient!
1 1/2 cups ketchup
1/4 cup packed brown sugar
2 tablespoons brown mustard
1 tablespoon hot sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
salt and pepper
Sandwich rolls/hamburger buns
1) place beef in slow cooker. Cook bacon in skillet until crisp. Transfer bacon to slow cooker. Pour off all but 2 TBL bacon fat and cook onion until soft. Add chili powder, paprika and cook until fragrant- about 30 seconds. Stir in coffee, ketchup, brown sugar, and mustard. Simmer until reduced slightly- about 10 minutes. Add half the sauce to slow cooker and refrigerate the remaining half.
Cover and cook on low until meat is tender, about 8-10 hours.
2) Use slotted spoon and transfer meat to large bowl, cover with foil. Transfer cooking liquid to large skillet, skim fat and simmer until reduced to 1 cup. Remove from heat and stir in the reserved sauce, hot sauce, vinegar and liquid smoke.
3) Pull meat into large chunks, discarding any excess fat. Toss meat with 1 1/2 cups sauce and let sit, covered, until meat has absorbed most of the sauce- about 15 minutes. Season with salt and pepper.
Serve on rolls/buns and extra sauce. Good with coleslaw and baked beans!
This freezes well in ziplock freezer bags.
