Ingredients
3
tablespoons packed brown sugar
1
tablespoon plus 1 1/2 teaspoons chipotle chili powder
2
teaspoons ground cumin
1
teaspoon celery salt
1
teaspoon garlic powder
1
teaspoon salt
1/2
teaspoon pepper
4
to 5 lb fresh beef brisket (not corned beef)
1 1/2
cups ketchup
1/4
cup apple cider vinegar
1/4
cup finely chopped yellow onion
1
tablespoon Worcestershire sauce
3/4
cup low-sodium beef, chicken or vegetable broth or water
Preparation
In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.
Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.
In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.
Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.
Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.
Thinly slice brisket; transfer to serving plate. Spoon sauce over top.
