Slow-Simmering Barbecue Sandwiches
Recipe from
Better Homes and Gardens
This beef brisket recipe prepared in your slow cooker is great for tailgating and church suppers. To transport the mixture, wrap the cooker with several layers of towels.
Ingredients
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1/2 cupwatersee savings
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1 3-poundbeef brisketsee savings
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3 tablespoonsvinegarsee savings
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2 tablespoonsWorcestershire saucesee savings
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1 teaspoonground cumin or chili powdersee savings
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3 cupsbottled barbecue saucesee savings
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12 to 16Kaiser rolls or hamburger buns, splitsee savings
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Dill pickle slices (optional)see savings
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Red onion slices (optional)see savings
Directions
1.
Trim fat from brisket. Cut the brisket, if necessary, to fit in a 3-1/2- to 4-quart crockery cooker. Add water, vinegar, Worcestershire sauce, and cumin or chili powder. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
2.
About 1 hour before serving, remove the meat from the cooker. Discard cooking liquid. Using two forks to pull, shred meat and return it to the cooker. Stir in barbecue sauce. Cover and cook on the high-heat setting for 30 to 45 minutes or until heated through. Serve atop split Kaiser rolls or hamburger buns with pickles and onion, if desired. Makes 12 to 16 sandwiches.
Nutrition information
Per serving: Calories 409, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 54 mg, Sodium 1243 mg, Carbohydrate 48 g, Fiber 1 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
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