Knife and Fork Barbecued Brisket Sandwiches

Knife and Fork Barbecued Brisket Sandwiches
Photo by Oxmoor House

Ingredients

  • 1 (12-ounce) bottle chili sauce
  • 1 tablespoon prepared horseradish
  • 1 teaspoon ground pepper
  • 1 (12-ounce) bottle chili sauce
  • 1 tablespoon prepared horseradish
  • 1 teaspoon ground pepper
  • ¼ teaspoon salt
  • + 15 more ingredients
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 2 tablespoons all-purpose flour
    • ½ cup light beer
    • 2 tablespoons brown sugar
    • 1 tablespoon minced garlic (about 6 cloves)
    • ½ cup light beer
    • 5 submarine rolls, split and toasted
    • 2 tablespoons brown sugar
    • 1 tablespoon minced garlic (about 6 cloves)
    • 5 submarine rolls, split and toasted
    • 2 large onions, thinly sliced and divided
    • 2 large onions, thinly sliced and divided
    • 1 (3-pound) beef brisket
    • 1 (3-pound) beef brisket

Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion. Combine chili s...

View full recipe at My Recipes

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