BBQ BEEF BRISKET SANDWICHES
Slow-cooked seasoned brisket shredded and prepared for tantalizing barbeque sandwiches. Enjoy on your favorite bread.
Provided by Gary
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
- Cook on Low until beef is tender, about 8 hours.
- Transfer beef to a cutting board; shred into small pieces using 2 forks.
- Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
- Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.
Nutrition Facts : Calories 452 calories, Carbohydrate 22 g, Cholesterol 69.9 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 2011.2 mg, Sugar 16.3 g
BARBECUE BEEF BRISKET SANDWICHES
The secret to a good barbecued beef sandwich is in the sauce. I learned that when a relative gave me her recipe after we enjoyed this delicious meal at her home. My family requests these sandwiches often.
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Place brisket in a Dutch oven. Combine the next 10 ingredients; pour over brisket. Add water; bring to a boil. Reduce heat; cover and simmer for 4-1/2 to 5 hours or until meat is tender. , Remove brisket and discard cooking juices. Shred meat; return to Dutch oven. Add barbecue sauce and cook until heated through, stirring frequently. Serve on hamburger buns.
Nutrition Facts :
BBQ BEEF BRISKET SANDWICHES WITH COLESLAW
Two hands (and napkins) required here. That's what it takes to get a hold of this beefy BBQ brisket and coleslaw-filled sandwich dripping with sauce.
Provided by My Food and Family
Categories Lunch
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven 350ºF.
- Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
- Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
- Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
- Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.
Nutrition Facts : Calories 400, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
BARBECUE-BRAISED BRISKET SANDWICHES
Provided by Food Network Kitchen
Time 4h15m
Number Of Ingredients 12
Steps:
- Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
- Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
- Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
- Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.
BBQ BRAISED BRISKET SANDWICHES
Steps:
- In a medium bowl, stir to combine the chile flakes, chili powder, garlic powder, onion powder, paprika, brown sugar and some salt and pepper. Rub the spice mix on the brisket to coat. Place in a large resealable bag or dish and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 325 degrees F and position a rack in the center of the oven.
- Heat the olive oil in a large Dutch oven set over medium heat. Sear the brisket, fat-side down, until caramelized and browned, 6 to 8 minutes, then flip and cook another 5 minutes.
- Pour in the Nancy's Sweet and Tangy BBQ Sauce, Worcestershire and beer. Bring to a simmer, then cover the pot and transfer to the oven. Cook until the brisket is tender and the internal temperature of the thickest part reads 185 degrees F on an instant read thermometer, about 2 hours 30 minutes.
- Place the brisket on a cutting board to rest for 20 minutes, and reserve the cooking sauce. Slice the brisket thinly against the grain, then return the meat to the Dutch oven and coat in the sauce. Pile the meat onto the sandwich rolls, spread some mayo on one side of the roll and then drizzle some extra sauce over the meat to serve.
- In a medium saucepan, heat the butter over medium heat. Add the onions and cook until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook 1 minute, then whisk in the tomato sauce, ketchup, sugar, vinegar, mustard, cayenne and some salt. Bring to a boil, then reduce to a simmer and cook for 45 minutes.
CROCK POT BEEF BRISKET SANDWICHES
This is a pretty simple recipe, and I'm sure people are already making these. BUT if you were looking for ideas, sometimes things as simple as this goes a long way at the dinner table. I thought of making this on a whim one day while roaming the meat isle, and to my surprise it's one of the dishes my family loves. It also smells really good while cooking. This does make quite a bit, so freezing for a rainy day is a very good option. Just put in the microwave at a later date and serve it up again. Although in this house, we are usually fighting over the left overs the next day. Enjoy!!
Provided by Theresa in Chi-town
Categories One Dish Meal
Time 8h5m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Put beef brisket in crock pot.
- Top with your favorite BBQ sauce. Just enough to cover the meat.
- Place onion slices and diced garlic on top of meat.
- Cook on low for 8 hours. When done, use a fork to shred the meat. (Poke the meat and then pull down with the fork) Once shaved it will mix with the BBQ sauce nicely.
- Serve on a fresh bun of choice and top with either a thick Cheddar or American cheese slice. Another alternative could be melted Velveeta. Make sure each sandwich has a little bit of the onion slices in there, it really adds to the flavor and texture.
- I usually serve this with a little side salad for a quick dinner.
Nutrition Facts : Calories 660.2, Fat 47, SaturatedFat 18.7, Cholesterol 124.2, Sodium 315.6, Carbohydrate 23.5, Fiber 1.2, Sugar 3.5, Protein 33.1
BEEF BRISKET SANDWICHES
This is a very easy way to make brisket sandwiches-very flavorful! The leftover brisket(if there is any!) makes a wonderful filling for beef enchiladas too! Originally from a recipe from a Williams Sonoma catalog.Prep time does not include standing or refrigeration of beef.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 8h20m
Yield 1 brisket, 10 serving(s)
Number Of Ingredients 9
Steps:
- Season brisket generously with salt and pepper and coat with beef rub.You may want to use less salt if the rub has salt in it.
- Cover with plastic wrap and let stand at room temperature 1 hour or in refrigerator overnight.I usually prepare it the night before.
- Put onions,garlic,stock, and beer in a slow cooker and add brisket,fat side up.
- Cover and cook on high for 8 hours.
- Transfer brisket to a carving board and cover loosely with aluminum foil.
- Let stand for 30 minutes.
- Slice brisket across the grain and fill rolls with meat.
- Top with barbeque sauce and enjoy!
Nutrition Facts : Calories 452.6, Fat 19.3, SaturatedFat 6.8, Cholesterol 118.1, Sodium 396.7, Carbohydrate 23.4, Fiber 1.2, Sugar 3.3, Protein 42.6
PULLED BRISKET SANDWICHES
Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. -Jane Guilbeau, New Orleans, Louisiana
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.
Nutrition Facts : Calories 405 calories, Fat 11g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 1g fiber), Protein 37g protein.
TEXAS-STYLE BBQ BEEF BRISKET SANDWICHES
Get a taste of Texas with these Texas-Style BBQ Beef Brisket Sandwiches. Texas-Style BBQ Beef Brisket Sandwiches are perfect for your next cookout.
Provided by My Food and Family
Categories Home
Time 10h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Place meat in slow cooker sprayed with cooking spray, cutting into 2 pieces if necessary to fit; top with yellow onions and barbecue sauce. Cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
- Remove meat from slow cooker; cut across the grain into thin slices. Return to slow cooker; stir until evenly coated with sauce. Combine coleslaw blend, dressing and green onions.
- Fill rolls with meat mixture and coleslaw just before serving.
Nutrition Facts : Calories 500, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 650 mg, Carbohydrate 49 g, Fiber 5 g, Sugar 14 g, Protein 45 g
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