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INGREDIENTS
| 1/2 cup |
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125 mL |
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ketchup |
| 1/4 cup |
|
50 mL |
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EACH liquid honey and red wine vinegar |
| 2 tbsp |
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30 mL |
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EACH packed brown sugar, hot pepper sauce and hickory-flavoured barbecue sauce |
| 1 tbsp |
|
15 mL |
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EACH Worcestershire sauce, Dijon mustard and soy sauce |
| 2 |
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2 |
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cloves garlic, minced |
| 1 |
|
1 |
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onion, finely chopped |
| 3 lb |
|
1.5 kg |
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Beef Brisket Boneless Pot Roast, well trimmed |
| 8 |
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8 |
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Kaiser buns, split |
PREPARATION TIME: 15 minutes
COOKING TIME: Slow-cook 10 hours
DIRECTIONS
1. Combine ketchup, 1/4 cup (50 mL) water, honey, vinegar, sugar, hot pepper sauce, barbecue sauce, Worcestershire sauce, mustard, soy sauce, garlic and onion in large slow cooker; mix well. Place beef brisket in slow cooker, turning to coat in sauce. (If meat is too large for slow cooker, cut crosswise into 2 or 3 chunks.)
2. Cook, covered, on LOW for 8 to 10 hours or until meat is very tender.
3. Remove meat from slow cooker and let stand for 10 minutes before carving. Using sharp knife, thinly slice meat across the grain. Place meat on one Kaiser half; add 1 tbsp (15 mL) sauce and cover with other Kaiser half. Serve with additional sauce for dipping.
Adapted from: Canada’s Best Slow Cooker Recipes by Donna-Marie Pye (2000)
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 524 Calories |
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16 g Fat |
| 42 g Protein |
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52 g Carbohydrates |
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An excellent source of Iron (41 % RDI)
and Zinc (89 % RDI)
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TIP
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You can substitute 1 tsp (5 mL) red pepper flakes for the hot pepper sauce.
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