BBQ Beef Brisket Sandwiches with Coleslaw
By FBWorld Team

Two hands (and napkins) required here. That's what it takes to get a hold of this beefy BBQ brisket and coleslaw-filled sandwich dripping with sauce. Enjoy and wear white at your own risk!

BBQ Beef Brisket Sandwiches with Coleslaw

1 Red Onion, (divided)
2 cups each shredded Green and Red Cabbage
1/4 cup Miracle Whip Dressing
1 bottle (19.5 oz.) HEINZ BBQ Sauce Texas Bold & Spicy, (divided)
1 tbls. Oil
1 beef brisket (3 lb.), trimmed
1 can (14.5 oz.) Fat-free Reduced-sodium Beef Broth
2 Cloves Garlic, (minced)
2 Kaiser Rolls, (partially split)

1. Heat oven 350F.

2. Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.

3. Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13_9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.

4. Bake 2-1/2 to 3 hours or until meat is done (160F). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.

5. Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |