The slow-cooker makes easy work of this fork tender brisket dripping with a mouthwatering sauce…served on buns, it’s perfect for buffets, tail-gating or any time you want to serve hearty, crowd-pleasing food.
5 pounds trimmed beef brisket
1/8 teaspoon black pepper
1 tablespoon garlic powder
2 cups Pace® Medium Picante Sauce
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
10 Pepperidge Farm® Sesame Topped Hamburger Buns, split
1 1/2 cups prepared coleslaw
Season the beef with the black pepper and garlic powder and place into a 13 x 9 x 2-inch shallow baking dish.
Stir the picante sauce, brown sugar and Worcestershire in a medium bowl. Spread the picante sauce mixture over the beef. Cover and refrigerate for at least 8 hours or overnight.
Place the beef into a 7-quart slow cooker. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the beef from the cooker to a cutting board and let it stand for 10 minutes.
Thinly slice the beef across the grain, or, using 2 forks, shred the beef. Return the beef to the cooker. Divide the beef and juices evenly among the buns. Serve with coleslaw.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
When preparing the meat for the recipe cut across the grain and cut the meat into about 2 – 3″ wide strips. This makes it easier to get into the pan, and eliminates long strings of beef when served. It is easier to do this before cooking rather than trying to handle the meat hot out of the cooker. I use a brisket rub instead of the black pepper and garlic. Rub into all sides of each piece.