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Pulled Brisket Sandwiches

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
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    12 servings

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.
Editor's Note
This is a fresh beef brisket, not corned beef.
Nutrition Facts
1 sandwich: 405 calories, 11g fat (4g saturated fat), 69mg cholesterol, 753mg sodium, 38g carbohydrate (7g sugars, 1g fiber), 37g protein.

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Reviews

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Average Rating:
  • chsmoak
    Jun 16, 2016

    I followed the recipe exactly and it was delicious, family loved it, and I DID have every ingredient in my pantry but the brisket! The recipe made plenty and leftovers froze well for a really easy future meal. This recipe is a keeper.

  • Briadona
    Apr 30, 2015

    Tasty recipe. Turned the brisket halfway though the cook time to keep both sides moist. Also doubled the sauce as written only about 1 1/2T per sandwich. Everyone likes more sauce here! Good for feeding a bunch of kids and adults too.

  • oldtimer44
    Nov 14, 2013

    GREAT

  • ginaemory
    Mar 5, 2012

    This smelled divine while it was cooking, and tasted amazing! Easiest pulled beef I've ever made!

  • adiedrich
    Feb 4, 2012

    great resipe for a quick make ahead meal

  • DonnaNJ
    Dec 27, 2011

    This was melt in your mouth delicious and couldn't be easier to put together. It made the house smell Heavenly. This is a keeper.

  • ldyliz
    Dec 7, 2011

    No comment left

  • matteliz
    Dec 5, 2011

    This is nicely flavored and easy to make. Shredding the beef with two forks is kind of hard because the parts of the brisket that are not submerged do not get soft enough to be easily shredded, but with a little patience or chopping with a knife it works. To make the brisket more tender, next time I would cut it into slightly smaller chunks before cooking, so as to get it all submerged in the tasty juices.