Bbq Beef Brisket Sandwich Food

TEXAS-STYLE BBQ BEEF BRISKET SANDWICHES

Steps:

• Place meat in slow cooker sprayed with cooking spray, cutting into 2 pieces if necessary to fit; top with yellow onions and barbecue sauce. Cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
• Remove meat from slow cooker; cut across the grain into thin slices. Return to slow cooker; stir until evenly coated with sauce. Combine coleslaw blend, dressing and green onions.
• Fill rolls with meat mixture and coleslaw just before serving.

BARBECUE-BRAISED BRISKET SANDWICHES

Steps:

• Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
• Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
• Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
• Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.

BBQ BEEF BRISKET SANDWICHES WITH COLESLAW

Steps:

• Heat oven 350ºF.
• Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
• Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
• Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
• Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

BARBECUE BEEF BRISKET SANDWICHES

Steps:

• Place brisket in a Dutch oven. Combine the next 10 ingredients; pour over brisket. Add water; bring to a boil. Reduce heat; cover and simmer for 4-1/2 to 5 hours or until meat is tender. , Remove brisket and discard cooking juices. Shred meat; return to Dutch oven. Add barbecue sauce and cook until heated through, stirring frequently. Serve on hamburger buns.

SMOKY SLOW-COOKER BBQ BRISKET SANDWICHES

Steps:

• Trim fat from brisket. Cut brisket to fit into a 3-1/2- or 4-quart slow cooker (see Tip). Place onion in the slow cooker. In a small bowl, combine chili powder, garlic powder, celery seeds, and pepper. Sprinkle chili powder mixture evenly over meat; rub in with your fingers. Place meat in the slow cooker over onion.
• In a medium bowl, combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, if using, and dry mustard. Pour over brisket in cooker.
• Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
• Remove brisket from cooker to a cutting board. Remove onion from cooker with a slotted spoon to a small bowl, reserving cooking juices. Skim fat off cooking juices; measure 3/4 cup of the cooking juices. For sauce: In a small saucepan, stir the cold water into flour; add the 3/4 cup cooking juices. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
• Thinly slice brisket across the grain. Place about 3 ounces cooked meat atop each bun bottom. Top with onions and drizzle each with about 1-1/2 tablespoons sauce to serve.

CROCK POT BEEF BRISKET SANDWICHES

Steps:

• Put beef brisket in crock pot.
• Top with your favorite BBQ sauce. Just enough to cover the meat.
• Place onion slices and diced garlic on top of meat.
• Cook on low for 8 hours. When done, use a fork to shred the meat. (Poke the meat and then pull down with the fork) Once shaved it will mix with the BBQ sauce nicely.
• Serve on a fresh bun of choice and top with either a thick Cheddar or American cheese slice. Another alternative could be melted Velveeta. Make sure each sandwich has a little bit of the onion slices in there, it really adds to the flavor and texture.
• I usually serve this with a little side salad for a quick dinner.

BBQ BRISKET SANDWICHES

Steps:

• Prepare Brisket according to directions. Shred or slice as desired.
• Meanwhile, add Coleslaw ingredients to a large bowl and mix until well combined. Taste and add additional sugar, vinegar, salt to taste.
• When ready to serve, lay bottom of buns in a single layer on a baking sheet. Top with sliced cheese and broil until melted, approximately, 1-2 minutes.
• Top cheesy buns with desired amount of brisket followed by coleslaw and any desired toppings.

SWEET AND SMOKY BBQ BRISKET SANDWICHES

Steps:

• Trim fat on brisket to 1/4 inch.
• Rub brisket evenly on both sides with Sweet & Smoky Rub.
• Cover with plastic wrap.
• Let stand at room temperature for one hour.
• Prepare grill for indirect medium-low heat (275 to 300 degrees Fahrenheit).
• Preheat grill by turning all burners to high with lid closed.
• Turn off burner(s) on one side of the grill.
• Turn burner on the other side to medium-high.
• Carefully place foil pan under grates on unlit side of grill to catch drippings.
• Place beef, fat-side up on unlit side of grill.
• Close lid.
• Grill six to seven hours or until internal temperature of thickest part of beef is 175 to 180 degrees.
• Gently move and turn brisket every two to three hours.
• Meanwhile, mix mayonnaise, RedHot Sauce, sugar, Seasoned Salt and pepper in large bowl.
• Add coleslaw mix.
• Toss to coat well.
• Cover and refrigerate until ready to serve.
• Carefully remove brisket from grill and wrap in foil.
• Return beef to grill, placing it back on unlit side.
• Cook 30 to 60 minutes longer or until internal temperature reaches 190 degrees.
• Remove from grill.
• Let stand 15 to 20 minutes.
• Slice brisket.
• Serve brisket on toasted rolls.
• Top with slaw and Bar-B-Q Sauce.

BEEF BRISKET SANDWICHES

Steps:

• Season brisket generously with salt and pepper and coat with beef rub.You may want to use less salt if the rub has salt in it.
• Cover with plastic wrap and let stand at room temperature 1 hour or in refrigerator overnight.I usually prepare it the night before.
• Put onions,garlic,stock, and beer in a slow cooker and add brisket,fat side up.
• Cover and cook on high for 8 hours.
• Transfer brisket to a carving board and cover loosely with aluminum foil.
• Let stand for 30 minutes.
• Slice brisket across the grain and fill rolls with meat.
• Top with barbeque sauce and enjoy!

CHOPPED BEEF SANDWICHES

Steps:

• Microwave the leftover brisket in a microwave-safe bowl or container, covered by a damp paper towel until warmed to your liking.
• Transfer the brisket to a work surface and chop into small bits and pieces. You should have about 3 1/2 cups of chopped brisket. Add it to a small mixing bowl, along with the BBQ sauce and stir to coat.
• Serve on a hamburger bun and top with desired toppings.

LEFTOVER SMOKED BEEF BRISKET SANDWICHES

Steps:

• Preheat the broiler on high. Line a broiler-safe baking sheet with foil; set aside.
• Carve the brisket into slices, chopped into chunks, or shredded.
• Transfer the brisket to a non-stick skillet over medium-low heat. Warm through.
• Meanwhile, cut open a sub roll and lay the roll open on the prepared baking sheet. First, top both cut sides with shredded cheese. Place the brisket on the bottom of the cheese-coated roll. Then top the brisket with cheese and drizzle it with a little bit of barbecue sauce.
• Place the sandwich under the broiler. Broil until the cheese has melted and turns golden brown; about 5-10 minutes.
• Remove the sandwich from the oven. Top with any additional toppings you prefer.
• Serve with extra dipping sauce on the side a bunch of napkins and chow down!

BBQ BEEF BRISKET SANDWICH RECIPE

Steps:

• Season the brisket, wrap tightly in foil and cook on a very low heat in the oven for 4-6 hours until the meat just falls apart. Shred the meat and set aside.
• Mix the carrot and red cabbage with the yogurt, lemon juice and poppy seeds.
• Add the tomato sauce, vinegar, sugar and tabasco to a pan and cook over a medium heat until the BBQ sauce thickens.
• Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4.
• Assemble your roll by spreading BBQ sauce over both rolls, then the brisket, followed by more BBQ sauce, the cheese and finally the coleslaw.
• Place on a baking tray and cook in the oven for 5 minutes until the cheese has melted and the sandwich is warm but not hot.

BBQ BEEF BRISKET SANDWICH WITH WATERCRESS SALAD WITH SHAVED FENNEL AND GRAPEFRUIT

Steps:

• For the salad:
• Put the watercress, grapefruit and fennel into a large bowl and season with salt and pepper, to taste. Add the lemon juice and the olive oil and toss to combine.
• For the brisket:
• In a small saute pan, add the BBQ sauce and brisket, and cook over medium heat until beef is hot and cooked through. Top the brisket with 3 slices of Cheddar and toss together until combined. Season with salt and pepper, to taste.
• Put the brisket on the toasted brioche bun and serve with the watercress salad.