Best Pulled Brisket Sandwiches Recipes

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PULLED BRISKET SANDWICHES



Pulled Brisket Sandwiches image

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. -Jane Guilbeau, New Orleans, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 405 calories, Fat 11g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 1g fiber), Protein 37g protein.

SOUTHWESTERN PULLED BRISKET SANDWICHES



Southwestern Pulled Brisket Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos

Steps:

  • Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
  • Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
  • To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

SOUTHWESTERN PULLED BRISKET SANDWICHES



Southwestern Pulled Brisket Sandwiches image

A great alternative to hamburgers, hot dogs, or pork barbeque. Please note that the recipe calls for two whole chipotle chiles; not two cans of chipotle chiles. We actually removed the meat from our slow cooker to pull and chop it and served the sauce on the side (strained of all the onion, bay leaves and garlic). This way each person can decide how much sauce to use.

Provided by Juenessa

Categories     Lunch/Snacks

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 17

3 lbs beef brisket
kosher salt
fresh ground black pepper
2 tablespoons vegetable oil
5 garlic cloves, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2 ounce) can whole canned tomatoes, with their juices
2 whole chipotle chiles in adobo (canned chipotle chiles)
2 bay leaves
3 tablespoons molasses
soft sandwich bun
pickled jalapeno pepper

Steps:

  • Season the beef generously with salt and pepper, to taste.
  • Heat a large, heavy skillet over medium-high heat.
  • Add the oil and heat just until beginning to smoke.
  • Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
  • Transfer the meat to the slow cooker; leave the skillet on the heat.
  • Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
  • Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
  • Stir in water and pour the mixture over the brisket.
  • Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
  • Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
  • To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
  • Remove and discard bay leaves.
  • Pile the meat on sandwich buns and serve with jalapenos.
  • (This is also great rolled up in tortillas.).

SOUTHWESTERN PULLED BRISKET SANDWICHES



SOUTHWESTERN PULLED BRISKET SANDWICHES image

Categories     Soup/Stew     Beef

Number Of Ingredients 17

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole chipotle chiles en adobo from a can
2 bay leaves
3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos

Steps:

  • Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat. Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours. To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

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