Beef Brisket Sandwiches Recipes

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.

Steps:

• Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
• For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
• For the brisket: Preheat oven to 350 degrees F.
• Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
• To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
• Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
• Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

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.

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!

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.