Our brisket sandwich recipe features slow-cooked savory brisket and a sweet barbecue-style sauce.
Instructions
1
Prepare the brisket
2
Cut the brisket in half, and place it in a 5-quart slow cooker.
3
Whisk the Worcestershire mixture
4
In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Transfer 1/2 cup of the mixture to a small bowl, then cover, and refrigerate.
5
Slow-cook the brisket
6
Pour the remaining Worcestershire mixture over the brisket. Cover the slow cooker, and cook on low for 8 to 10 hours or until the meat is tender.
7
Skim the fat
8
Remove the brisket from the slow cooker, and allow it to cool slightly. Skim the fat from cooking juices. Editor’s Tip: Use this neat trick to degrease sauce quickly and easily.
9
Shred the brisket
10
Shred the meat with two forks, and return it to the slow cooker. Heat through. Editor’s Tip: Keep the brisket in the cooking juices until you’re ready to serve. This keeps the meat nice and moist.
11
Prepare the sauce
12
In a small saucepan, whisk together the ketchup, brown sugar, butter, pepper sauce and reserved Worcestershire mixture. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, for two to three minutes to allow the flavors to blend.
13
Assemble the brisket sandwiches
14
Using a slotted spoon, place the shredded brisket on the split rolls. Drizzle with sauce.
