These slow-cooked beef brisket sandwiches are made extra-special with Nancy's own sweet and tangy BBQ sauce that really enhances the experience of this dish.
Directions for: BBQ Braised Brisket Sandwiches
Ingredients
Sandwiches1 Tbsp chile flakes
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp paprika
1 Tbsp packed light brown sugar
Kosher salt and freshly ground black pepper
1 (3-lb) brisket
2 Tbsp olive oil
2 cups Nancy's Sweet and Tangy BBQ Sauce, recipe follows
1 Tbsp Worcestershire sauce
1 (12-oz) bottle lager beer or chicken broth
6 ciabatta sandwich rolls
Mayonnaise, for serving
Nancy's Sweet and Tangy BBQ Sauce2 Tbsp butter
medium red onion, chopped
3 cloves garlic, minced
2 cups tomato sauce
1 cup ketchup
cup packed light brown sugar
cup white wine vinegar
2 tsp dry mustard powder
tsp cayenne pepper, plus more if needed
Kosher salt
Directions
Sandwiches1. In a medium bowl, stir to combine the chile flakes, chili powder, garlic powder, onion powder, paprika, brown sugar and some salt and pepper. Rub the spice mix on the brisket to coat. Place in a large resealable bag or dish and refrigerate for at least 1 hour or up to overnight.
2. Preheat the oven to 325F and position a rack in the center of the oven.
3. Heat the olive oil in a large Dutch oven set over medium heat. Sear the brisket, fat-side down, until caramelized and browned, 6 to 8 minutes, then flip and cook another 5 minutes.
4. Pour in the Nancy's Sweet and Tangy BBQ Sauce, Worcestershire and beer. Bring to a simmer, then cover the pot and transfer to the oven. 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.
5. Place the brisket on a cutting board to rest for 20 minutes, and reserve the cooking sauce. Slice the brisket thinly against the grain, then return the meat to the Dutch oven and coat in the sauce. 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.
Nancy's Sweet and Tangy BBQ Sauce1. In a medium saucepan, heat the butter over medium heat. Add the onions and cook until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook 1 minute, then whisk in the tomato sauce, ketchup, sugar, vinegar, mustard, cayenne and some salt. Bring to a boil, then reduce to a simmer and cook for 45 minutes. Yield: 2 cups
See more: Beef, BBQ, Braise, Bread, Comfort Food, Main, Slow Cook