2 tablespoons chili powder
1 teaspoon celery seeds
½ teaspoon salt
½ teaspoon freshly ground pepper
1 3-pound fresh beef brisket, trimmed of fat
2 onions, thinly sliced
1 cup bottled smoke-flavored barbecue sauce
½ cup beer or ginger ale
8 large sandwich buns or Portuguese rolls, split and toasted
Bottled hot pepper sauce (optional)
1. Combine the chili powder, celery seeds, salt, and pepper in a small bowl. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a slow cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. Stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.
2. Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockery cooker. Heat through using the high-heat setting.
3. To serve, use a slotted spoon to transfer beef and onion mixture into the buns. If desired, season to taste with bottled hot pepper sauce. Top with mango slices.
Servings Per Recipe 8. Calories 442, Total Fat 11g, Saturated Fat 3g, Monounsaturated Fat 4g, Polyunsaturated Fat 2g, Cholesterol 98mg, Sodium 971mg, Carbohydrate 41g, Total Sugar 17g, Fiber 3g, Protein 41g, Vitamin C (DV%)16, Calcium (DV%)9, Iron (DV%)28. Percent Daily Values are based on a 2,000 calorie diet.
I found this recipe on Better Homes and Gardens website, at http://www.bhg.com/