My mother makes amazing beef BBQ every summer, starting with a slow-cooked pot roast and adding a mysterious mixture of ketchup, yellow mustard and spices. This sunny mothers day I decided to recreate her pulled BBQ beef, while paying homage to my favorite upstate (as in western NY) BBQ joint at the same time.
2-3 lbs brisket
1 small red onion, sliced into half moons
3-4 cloves garlic, peeled and crushed slightly
1 12oz can beef stock
1 tbsp thai chili sauce
1/2 tsp red pepper flakes
3 black pepper corns
tsp sea salt
1/2 tsp celery seed
Water to cover
1 bottle BBQ sauce (Dinosaur)
1 apple cored and chopped (peel is fine to leave intact)
1/4 cup cider vinegar
Kaiser rolls and sliced red onion to garnish
Combine all ingredients through “water to cover” in a crock-pot and cook on high, 8+ hours. Drain, shred brisket and place back in dry crock-pot. Stir in 1 jar BBQ sauce, apple and vinegar and cook 1 additional hour.
The combination of potato salad and tossed greens proved too enticing to JL. They seem to have stolen room in his stomach, resulting in a mediocre show of helpings.
Danielle (the official roommate) did give a solid verbal thumbs up, as she has the other times I’ve made this meal.
Please also consider using a pork picnic in place of brisket for a delicious alternative.