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Knife and Fork Barbecued Brisket Sandwiches

Photo: Oxmoor House
Prep time 10 mins
Cook time 4 hrs
Yield 10 servings.
This make ahead open-faced sandwich recipe is a must have during the hot summer months. Some barbecue sandwiches are meant to be picked up; this one is meant to be savored.


  • 2 large onions, thinly sliced and divided
  • 1 (3-pound) beef brisket
  • 1 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 (12-ounce) bottle chili sauce
  • 1/2 cup light beer
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared horseradish
  • 1 tablespoon minced garlic (about 6 cloves)
  • 5 submarine rolls, split and toasted

Nutrition Information

  • calories 327
  • caloriesfromfat 23 %
  • fat 8.2 g
  • satfat 2.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.3 g
  • carbohydrate 37.6 g
  • fiber 0.9 g
  • cholesterol 67 mg
  • iron 0.0 mg
  • sodium 700 mg
  • calcium 0.0 mg

How to Make It

  1. Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion.

  2. Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on high 4 to 5 hours or until meat is tender. Remove brisket, and replace slow cooker cover.

  3. Shred beef, using 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves.

What's For Dinner, Cooking Light 2004 Special Edition