Ingredients
1 fresh beef brisket (4 to 5 pounds)1-1/2 cups water1/2 cup Worcestershire sauce2 tablespoons cider vinegar2 garlic cloves, minced1-1/2 teaspoons beef bouillon granules1-1/2 teaspoons chili powder1 teaspoon ground mustard1/2 teaspoon cayenne pepper1/4 teaspoon garlic salt1/2 cup ketchup2 tablespoons brown sugar2 tablespoons butter1/2 teaspoon hot pepper sauce12 kaiser rolls, split
Preparation
Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker; heat through.
In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.
