Crockpot BBQ Pulled Beef
Recipe/photo reprinted with permission from Millennial Kosher by Chanie Apfelbaum
From Chanie: This crockpot BBQ beef was originally named my Blogoversary BBQ Brisket (can you tell I love alliteration?) because I made it to celebrate the third anniversary of my blog. It has since become a family favorite for followers worldwide.
1 (3-lb.) second cut brisket
salt, to taste
pepper, to taste
2 Tbsps. olive oil
1 large onion, sliced into half-moons
4 cloves garlic, minced
1 cup ketchup
1 cup apple cider vinegar
1 cup packed brown sugar
1 Tbsp smoked paprika
1 Tbsp sweet paprika
2 cups chicken stock
Sprinkle brisket with salt and pepper. Heat the oil in a deep skillet over medium-high heat; sear the brisket on all sides. Place the brisket into a crockpot.
In the same skillet, sauté onions until translucent. Add garlic; continue to sauté until fragrant. Add the ketchup, vinegar, brown sugar, smoked and Hungarian paprika, and chicken stock. Bring the mixture to a boil; reduce for 20 minutes to create a sauce.
1. Pour sauce over the brisket. Turn the crockpot on to high. Slow cook for 5-6 hours, until meat is tender.
2. Remove brisket from the crockpot. Using 2 forks, pull the meat into shreds. Pour the sauce into a pan; reduce until thick (it should coat the back of a spoon), 20-30 minutes.
3. Return the shredded beef to the crockpot; pour thickened sauce over meat. Stir to coat meat. Set the crockpot to warm or serve immediately.
Serving Suggestions - Chanie has many serving suggestions throughout the book. We particularly like her Quick Pickled Onions with this dish! And yes, it is QUICK!
Recipe: Kosher, meat