Knife and Fork Barbecued Brisket Sandwiches

Name: Knife and Fork Barbecued Brisket Sandwiches
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 10 servings.
Ingredients: 2 large onions, thinly sliced and divided; 1 (3-pound) beef brisket; 1 teaspoon ground pepper; ¼ teaspoon salt; 2 tablespoons all-purpose flour; 1 (12-ounce) bottle chili sauce; ½ cup light beer; 2 tablespoons brown sugar; 1 tablespoon prepared horseradish; 1 tablespoon minced garlic (about 6 cloves); 5 submarine rolls, split and toasted

4 Ratings
2 Reviews

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.

Recipe by Cooking Light June 2004

Gallery

Credit: Oxmoor House

Recipe Summary

prep:

10 mins

cook:

4 hrs

total:

4 hrs 10 mins

Yield:

10 servings.

Nutrition Info

Directions

Step 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.

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

Source

What's For Dinner, Cooking Light 2004 Special Edition

Nutrition Facts

Per Serving:

327 calories; calories from fat 23%; fat 8.2g; saturated fat 2.1g; protein 24.3g; carbohydrates 37.6g; fiber 0.9g; cholesterol 67mg; sodium 700mg.

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Lala

06/07/2021

We've been making this Cooking Light recipe for years. It's one of my daughter's all-time favorites. We live at altitude so often cook it a little longer to assure the tenderness and shred-ability of the meat.

youmoms

04/19/2009

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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