Here's a really great recipe I made for my wife one night...and she loved it. Granted, I had no idea it would make so much food. You could probably feed about 15 people with this recipe! Okay, maybe a bit of an exaggeration, but we got plenty of meals from it. I found it in the 2004 Taste of Home Annual Recipes book. Crazy enough, it was a wedding present from my mother. It took about 5 years for me to finally open it up and check out what it had to offer.
Here it is... delicious Shredded Barbecued Beef on sandwich rolls.
What you will need:
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 fresh beef *brisket (3 to 5 pounds),
halved. *we used Tri-tip.
3 tablespoons liquid smoke, optional
1 tablespoon hot pepper sauce
1 bottle (18 ounces) barbecue sauce
12 sandwich rolls, split
Directions:
Combine the celery salt, garlic powder and onion powder; rub over brisket (or Tri-tip). Place in a 5-qt slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until the meat is tender.
Remove roast and cool slightly. Strain cooking juices, reserving 1/2 cup. Shred meat with two forks; place in a large saucepan. Add the barbecue sauce and reserved cooking juices; heat through. Serve about 1/3 cup meat mixture on each roll. Yield: 12 servings.
*Side note: This is a fresh beef brisket, not corned beef.
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