Barbecue-Braised Brisket Sandwiches (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 1 |
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Ingredients:
1 (5 to 6-pound) beef brisket, point cut |
1 tablespoon smoked paprika |
kosher salt and freshly ground pepper |
1 tablespoon olive oil |
1 cup ketchup |
2/3 cup cider vinegar, plus more for seasoning |
1/4 cup molasses |
3 tablespoons brown sugar |
1 tablespoon mustard powder |
3 tablespoons bourbon, plus more for seasoning |
1 tablespoon worcestershire sauce |
10 potato rolls, for serving |
Directions:
1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.
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