Knife and Fork Barbecued Brisket Sandwiches

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 23%
  • Fat: 8.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.3g
  • Carbohydrate: 37.6g
  • Fiber: 0.9g
  • Cholesterol: 67mg
  • Iron: 0.0mg
  • Sodium: 700mg
  • Calcium: 0.0mg

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

  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.
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