Bbq Braised Brisket Sandwiches
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
56
Spice
59
Sweetness
61
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Chili Powder1 tbsp
Garlic Powder1 tbsp
Onion Powder1 tbsp
Paprika2 tbsps
Olive Oil1 tbsp
Worcestershire Sauce2 tbsps
Butter1 medium
Red Onion (chopped)3 cloves
Garlic (minced)2 cups
Tomato Sauce1 cup
Ketchup1 cup
White Wine Vinegar2 tsps
Mustard Powder (dry)Directions:
1
Watch how to make this recipe
2
In a medium bowl, stir to combine the chile flakes, chili powder, garlic powder, onion powder, paprika, brown sugar and some salt and pepper
3
Rub the spice mix on the brisket to coat
4
Place in a large resealable bag or dish and refrigerate for at least 1 hour or up to overnight
5
Preheat the oven to 325 degrees F and position a rack in the center of the oven
6
Heat the olive oil in a large Dutch oven set over medium heat
7
Sear the brisket, fat-side down, until caramelized and browned, 6 to 8 minutes, then flip and cook another 5 minutes
8
Pour in the Nancy's Sweet and Tangy BBQ Sauce, Worcestershire and beer
9
Bring to a simmer, then cover the pot and transfer to the oven
10
Cook until the brisket is tender and the internal temperature of the thickest part reads 185 degrees F on an instant read thermometer, about 2 hours 30 minutes
11
Place the brisket on a cutting board to rest for 20 minutes, and reserve the cooking sauce
12
Slice the brisket thinly against the grain, then return the meat to the Dutch oven and coat in the sauce
13
Pile the meat onto the sandwich rolls, spread some mayo on one side of the roll and then drizzle some extra sauce over the meat to serve
14
In a medium saucepan, heat the butter over medium heat
15
Add the onions and cook until soft and translucent, 4 to 5 minutes
16
Stir in the garlic and cook 1 minute, then whisk in the tomato sauce, ketchup, sugar, vinegar, mustard, cayenne and some salt
17
Bring to a boil, then reduce to a simmer and cook for 45 minutes
18
Yield: 2 cups