Tex-Mex Beef Barbecues

Today’s recipe would be an excellent main dish to serve for Father’s Day. It will also be an easy dish to make. Plus you make it in the crock pot. I got it from my July/August issue of Simple and Delicious. Now the recipe calls for a beef brisket, but I think it would be perfectly fine to substitute a rump, chuck, or sirloin tip roast or even a London broil. This was delicious and the whole family loved it. The barbecue sauce with the addition of the envelope of chili seasoning was a great combination. Just make sure to have plenty of napkins around, since this sandwiches tend to be a little messy. But as a tv commercial once said “if it doesn’t get all over the place it doesn’t belong on your face” or something like that. Add some corn on the cob, fresh fruit and the recipe I’m gonna share tomorrow and you’re set for Father’s Day dinner. I will give you a clue as to what recipe I am sharing tomorrow to go along with this dish. You can see a small sneak preview of it in the picture below. It is also really quick and easy to make.

Tex-Mex Beef Barbecues

1 fresh beef brisket (3-1/2 pounds)
1 jar (18 ounces) hickory smoke-flavored barbecue sauce (I used Bulls-Eye)
1/2 cup finely chopped onion
1 envelope chili seasoning
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon lemon juice
14 hamburger buns, split

Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on high for 5-6 hours or until meat is tender.
Remove beef; cool slightly. Shred and return to the slow cooker. Heat through. Serve on buns. Yield: 14 servings.

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