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
How to Make It
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.
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.
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
My husband is a junk foodie and very hard to please as far as lighter fare goes and this recipe was a big hit in my household. I love using my crockpot and this recipe in particular was VERY easy. The house smelled amazing and the meat was pretty tender. It wasn't as tender as I was expecting (I cook fatty beef short ribs frequently), perhaps because of the cut of meat (first time cooking brisket!) but it was still very delicious. I guess I would suggest ensuring the meat is VERY shredded. After shredding the meat, I kept it in the juices for an additional hour to really soak up the flavors. I put them on a bun with mayo and american cheese and it was awesome. Tonight, we will be having the leftovers wrapped with brown rice in tortillas.
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