Smoky Brisket Sandwiches
Recipe from Midwest Living

Beef brisket is slow cooked in a savory beer and mushroom sauce to make this sandwich. Serve it with your favorite barbecue sauce.


Smoky Brisket Sandwiches


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Prep Time: 20 mins
Total Time: 12 hrs 50 mins
Servings: 10 to 12 sandwiches
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Ingredients
 
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  • 1  3-1/2- to 4-pound  fresh beef brisketOn Sale
  • 1/2  cup  bottled chili sauceOn Sale
  • 2  tablespoons  liquid smokeOn Sale
  • 1  tablespoon  Worcestershire sauceOn Sale
  • 1  tablespoon  steak seasoning blendOn Sale
  • 1  teaspoon  garlic saltOn Sale
  • 2  1/2-ounce packages  dried morel mushrooms (optional)On Sale
  • 2  large  onions, coarsely choppedOn Sale
  • 1  12-ounce bottle or can  beer or 1 1/2 cups apple juice or apple ciderOn Sale
  • 1-1/2  cups  bottled barbecue sauceOn Sale
  • 2  12-ounce  loaves ciabatta bread, halved horizontally or 10 to 12 kaiser rolls or French-style rolls, split andOn Sale
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Directions
1.
Trim fat from brisket. Place the meat in a large resealable plastic bag set in a large dish. In a small bowl, combine chili sauce, liquid smoke, Worcestershire sauce, steak seasoning and garlic salt. Spread the seasoning mixture on the meat, coating all sides evenly. Seal bag. Marinate brisket in the refrigerator for 8 to 24 hours.
2.
In a small bowl, cover the dried mushrooms with hot water, if using. Let stand 20 minutes. Drain and rinse; drain again. Squeeze out excess moisture. Slice the mushrooms crosswise. Transfer the brisket and marinade to a roasting pan. Top brisket with mushrooms, if you like, and onions. Pour beer over mushrooms and onions.
3.
Cover with foil and bake brisket in a 325 degree F. oven for 4 to 4-1/2 hours or until very tender. Uncover; pour barbecue sauce over meat. Bake, uncovered, for 30 to 40 minutes or until sauce is heated through and meat is extremely tender, adding a little water if needed.
4.
To serve, remove meat to a cutting board, reserving sauce mixture. Use two forks to gently separate the meat into long, thin strands. Return meat to pan with sauce mixture; stir to moisten. Spoon brisket onto bread or toasted buns. Spoon additional sauce mixture over meat, if you like. Makes 10 to 12 sandwiches.
Nutrition information
Calories 452, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 92 mg, Sodium 1216 mg, Carbohydrate 42 g, Total Sugar 9 g, Fiber 3 g, Protein 41 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 8%, Iron 31%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Cook Beef Brisket
While anyone can wow dinner guests with filet mignon or another expensive cut of meat, a truer test of cooking skill is transforming a less choice cut, such as beef brisket, into a meal that is tantalizing and unforgettably scrumptious. Beef brisket is cut from the breast or chest portion of a cow or calf. It's a tougher, fattier cut of meat than what most of us might prefer, but slow-cooked and drenched in tangy barbecue sauce, beef brisket becomes extraordinary. Knowing how to cook beef brisket just right is a process that begins long before you heat your smoker, grill or oven.

Recommended Recipe:
Oven Barbecued Brisket
Oven Barbecued Brisket

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

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