Lunch: BBQ Brisket Sandwiches with Quick Slaw

Recipe by Woman's Day Kitchen Traditional Southern fare doesn't get anymore delicious than hearty barbecue brisket on a bun, topped with a crisp, tangy cabbage slaw.

Ingredients

1 can tomato sauce
2 tbsp. packed dark brown sugar
1 tbsp. Dijon mustard
2 tsp. chili powder
1 tsp. Worcestershire sauce
3 tbsp. cider vinegar
1 onion
4 clove garlic
2 1/2 lb. lean beef brisket
kosher salt
Pepper
1/4 c. lowfat sour cream
1/2 head cabbage
4 buns
Sliced pickles
potato chips

Instructions

In a 5- to 6-quart slow cooker, whisk together the tomato sauce, sugar, mustard, chili powder, Worcestershire, and 2 tablespoons vinegar. Add the onion and garlic and toss to combine.
Season the brisket with 1/2 teaspoon pepper, then cut crosswise into 2 1/2-inch pieces. Add the meat to the slow cooker and turn to coat. Cook, covered, until the meat is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.
Thirty minutes before the beef is done, in a large bowl, whisk together the sour cream, remaining tablespoon vinegar and 1/4 teaspoon salt. Cut the cabbage in half, core and thinly slice. Add to the bowl and toss to coat.
Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Serve on the buns, topped with coleslaw, pickles, and chips, if desired.

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