Leftover Smoked Beef Brisket Sandwiches Food

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!

LEFTOVER BRISKET ON A BUN

Steps:

• Preheat oven to 325F.
• Carve the brisket into long 1/4-1/2 inch slices.
• Lay out the brisket in a large baking dish with fairly high sides. Top with the sliced onions and peppers.
• Pour the beef broth and wine all over the brisket.
• Cover with foil and bake in the oven for 3-4 hours. The vegetables should be soft and the brisket almost falling apart when lifted with tongs. If they are not, put back in the oven for a bit longer.
• Using tongs, grab a bunch of brisket, peppers and onions and place in a slices crusty roll. If desired, spoon a little of the broth on the bun.
• Serve with a small bowl of the broth for dipping.

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.

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!

BRISKET STROGANOFF

Steps:

• In a large pan, melt the butter over medium heat. Add the onions and garlic. Cook over medium heat, until softened, about 4 minutes. Add the tomato paste and brown (about 2-3 minutes). Stir frequently.
• Add Chianti and worcestershire sauce to the pan and deglaze. Scrape up any bits stuck to the pan. Increase the heat and bring to a boil, then reduce the heat to low. Simmer for 8 minutes.
• Add the brisket and sour cream to the sauce. Stir to combine. Continue to cook on low for heat for five minutes. Pour the sauce over cooked egg noodles and top with chopped parsley. Serve warm.

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.

SMOKEHOUSE BRISKET SANDWICH

Steps:

• Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
• For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
• For the brisket: Preheat oven to 350 degrees F.
• Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
• To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.