Knife and Fork Barbecued Brisket Sandwiches

Knife and Fork Barbecued Brisket Sandwiches Recipe
Photo: Oxmoor House
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.

Yield:

10 servings.

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 4 Hours

Nutritional 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

Ingredients

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

Preparation

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.

Note:

What's For Dinner, Cooking Light 2004 Special Edition

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note