Thursday, February 4, 2010

Crockpot IPA BBQ Beef

Just in time for the Superbowl, here is my recipe for some kick-ass BBQ beef sandwiches made in the crockpot.  I used a Lagunitas IPA, but whatever super hopped up IPA you have will do fine.    This BBQ has some heat to it, so you may want to use fewer chiles if you don't want it so spicy.

* 1/4 cup sweet Hungarian paprika
* 1 tablespoon kosher salt, plus additional for seasoning
* 1 tablespoon freshly ground black pepper, plus additional for seasoning
* 1 tablespoon light brown sugar
* 1/2 teaspoon cayenne pepper
* 1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed and cut into 1 inch cubes.
For the crockpot:
* 1 Bottle India Pale Ale
* 1 15-ounce can petite diced tomato
* 1 15-ounce cab tomato puree
* 3-6 capfuls of mesquite liquid smoke. (Or to taste)
* 2 ribs celery, minced
* 1 medium onion, minced
* 1 Granny Smith apple, peeled, cored, diced
* 1/2 cup cider vinegar
* 1/2 cup brown sugar
* 1/4 cup yellow mustard
* 5 thick slices bacon, coarsely chopped (about 6 ounces)
* 10 cloves garlic, minced
* 4 canned chipotle chiles in adobo sauce, minced  (If you don't want it as spicy, use half the amount of chipotles)
* 3 ancho chiles, stemmed, seeded, and chopped (Alternatively, use some rehydrated new mexico chiles pureed in the blender)
* 2 bay leaves
* 2 tablespoons chili powder
* 1 tablespoon kosher salt, plus additional for seasoning
* Freshly ground black pepper
For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Put the brisket cubes into a large bowl and mix in the rub ingredients until meat is completely covered, cover bowl with plastic wrap, and refrigerate overnight.

The next day cook the bacon over medium heat in a stockpot until about halfway cooked through.  Drain the bacon grease.  Put the pot back on the heat and turn it up to med-high.  Add the brisket cubes and cook just until brown, enough to sear the meat. Don't cook it all the way through.

Transfer the brisket and bacon to the crockpot and add the rest of the ingredients.  Cook on high for about two hours, then reduce the heat to low.  Cook for another 4-5 hours, checking every hour or so to give it a stir.

Remove the bay leaves and serve the BBQ Beef on buttered french rolls (toasted is better but not required), and pint of the IPA of your choice.


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