Knife and Fork Barbecued Brisket Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. 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 |
Directions:
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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