Pulled Brisket Sandwiches

From TOH 1/12

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.
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.