Pulled Brisket Sandwiches |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 12 |
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Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. Ingredients:
1 fresh beef brisket (4 to 5 pounds) |
1-1/2 cups water |
1/2 cup worcestershire sauce |
2 tablespoons cider vinegar |
2 garlic cloves, minced |
1-1/2 teaspoons beef bouillon granules |
1-1/2 teaspoons chili powder |
1 teaspoon ground mustard |
1/2 teaspoon cayenne pepper |
1/4 teaspoon garlic salt |
1/2 cup ketchup |
2 tablespoons brown sugar |
2 tablespoons butter |
1/2 teaspoon hot pepper sauce |
12 kaiser rolls, split |
Directions:
1. Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through.
3. In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce. Yield: 12 servings.
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