_ INGREDIENTS
8 slices
8 large buns or Texas toast
1 Recipe Slow Cooker BBQ Beef Brisket
Light Coleslaw
1-2 shredded carrots (1/2 cup)
4 cups shredded cabbage red or green
1 tablespoon cider vinegar
1/4 cup mayonnaise I use fat free
1 1/2 teaspoons sugar or more to taste
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoons celery seeds
Optional Toppings
pickled vegetables
bacon
pickles
Pepperoncini’s
jalapenos
onion jam
Avocados
horseradish sauce
onion rings
hot sauce
_ INSTRUCTIONS
Prepare Brisket according to directions. Shred or slice as desired.
Meanwhile, add Coleslaw ingredients to a large bowl and mix until
well combined. Taste and add additional sugar, vinegar, salt to taste.
When ready to serve, lay bottom of buns in a single layer on a baking
sheet. Top with sliced cheese and broil until melted, approximately, 1-
2 minutes.
Top cheesy buns with desired amount of brisket followed by coleslaw
and any desired toppings.
To make Beef Brisket Sandwiches in advance, you can either:
After your beef brisket is cooked, remove the slow cooker ceramic
insert and refrigerate it with the brisket and all the juices for 1-3 days
– without shredding or slicing it. Not only does the flavor improve, it
becomes even more tender and makes prep the next day a snap.
When ready to serve, simply skim off the hardened fat then cook on
low for 1-2 hours until warmed through then shred/slice.
OR Make the beef brisket to completion, including shredding it. If you
do this, then I would be sure to reserve some barbecue sauce so you
can add some sauce to when you reheat the meat. You can reheat
your shredded brisket on LOW in the slow cooker, stove or oven.
For the cheese, you can assemble you’re the buns with the cheese on
them but wait to actually melt the cheese until you are ready to
assemble the sandwiches so your cheese doesn't get cold and lost.
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