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Barbecue Brisket Sandwiches

Becky Luigart-Stayner
Yield 8 servings
Beef brisket is tender and flavorful when prepared in a pressure cooker. Whip up the zesty barbecue sauce, and you have the makings for hearty sandwiches to serve at your next gathering.


  • 1 cup sliced onion, separated into rings
  • 3/4 cup bottled chili sauce
  • 1/2 cup beer
  • 1 tablespoon Worcestershire sauce
  • 1 (2 1/2-pound) beef brisket
  • 1 teaspoon black pepper
  • 4 garlic cloves, minced
  • 1/4 cup packed brown sugar
  • 8 (2 1/2-ounce) submarine rolls

Nutrition Information

  • calories 494
  • caloriesfromfat 28 %
  • fat 15.2 g
  • satfat 4 g
  • monofat 4.9 g
  • polyfat 0.4 g
  • protein 33.2 g
  • carbohydrate 54.2 g
  • fiber 0.9 g
  • cholesterol 79 mg
  • iron 5.9 mg
  • sodium 886 mg
  • calcium 43 mg

How to Make It

  1. Combine first 4 ingredients in a 6-quart pressure cooker. Bring to a boil; reduce heat, and simmer 5 minutes. Remove 1/2 cup of chili sauce mixture from pressure cooker.

  2. Trim fat from brisket. Cut brisket in half crosswise. Rub the brisket with pepper and garlic. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid. Remove brisket from pressure cooker, and set aside. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.