1 lb. beef briske
1 teaspoon ground cumin
½ c. water
3 Tbsp. vinegar
2½ cups catsup
1 cup finely chopped onion
¼ cup vinegar
3 tablespoons worcestershire sauce
3 cloves garlic
12 – 16 rolls or buns
2 Tbsp. Worcestershire sauce
No nutrition information available
Trim fat from brisket. Cut the brisket, if necessary, to fit it crock pot. Add water, vinegar, Worcestershire sauce, and cumin. Cover and cook on LOW heat for 10 to 12 hours or on HIGH heat setting for 4 to 5 hours.
About 1 hour before serving, remove the meat from the cooker. Discard cooking liquid. Using 2 forks to pull, shred meat and return it to the cooker. Stir in BBQ sauce. Cover and cook on HIGH heat setting for 30 to 45 minutes or until heated through. Serve atop split Kaiser rolls or hamburger buns with pickles and onion if desired.
Homemade BBQ sauce: In a medium saucepan, combine 2½ cups catsup, 1 cup finely chopped onion, ¼ cup vinegar, 3 tablespoons Worcestershire sauce, and 3 cloves garlic. Bring the mixture to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Use the sauce immediately or cool it slightly, then transfer it to a storage container. Cover and chill for up to 3 days. Makes 3 cups sauce.