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Pulled Brisket Sandwiches Recipe

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. —Jane Guilbeau, New Orleans, Louisiana

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Pulled Brisket Sandwiches Recipe

Prep: 25 min. Cook: 8 hours

Yield: 12 Servings

25 480 505

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

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.
Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through.
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.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 1 sandwich equals 405 calories, 11 g fat (4 g saturated fat), 69 mg cholesterol, 753 mg sodium, 38 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Pulled Brisket Sandwiches in Taste of Home December/January 2012, p52

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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Pulled Brisket Sandwiches

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Reviewed on Mar. 05, 2012 by ginaemory

This smelled divine while it was cooking, and tasted amazing! Easiest pulled beef I've ever made!

Reviewed on Feb. 04, 2012 by adiedrich

great resipe for a quick make ahead meal

Reviewed on Dec. 27, 2011 by DonnaNJ

This was melt in your mouth delicious and couldn't be easier to put together. It made the house smell Heavenly. This is a keeper.

Reviewed on Dec. 07, 2011 by ldyliz

My husband loves this and he hates BBQ! It was hard to shred the beef until I cut away the "cap" on the brisket, which is fat and has connective tissue under the fat. Once I did that it was easy to shred. I also cut back on the hot sauce to 1/4 tsp. because of my husband's preference.

Reviewed on Dec. 05, 2011 by matteliz@swbell.net

This is nicely flavored and easy to make. Shredding the beef with two forks is kind of hard because the parts of the brisket that are not submerged do not get soft enough to be easily shredded, but with a little patience or chopping with a knife it works. To make the brisket more tender, next time I would cut it into slightly smaller chunks before cooking, so as to get it all submerged in the tasty juices.