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1. Trim fat from brisket. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Season brisket with pepper. In the slow cooker, combine carrots and celery. Place brisket on top of vegetables. Combine barbecue sauce, tapioca, mustard, and Worcestershire sauce; pour over brisket.
2. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours.
3. Transfer brisket to cutting board. Cut brisket in half. Reserve and store* one half of the brisket; use for Chutney-Beef Panini (see recipe below). Thinly slice remaining half of brisket across the grain. Skim fat from cooking liquid. Serve cooking liquid with sliced brisket and vegetables over cooked noodles or mashed potatoes. Makes 6 servings.