Bbq Braised Brisket Sandwiches Recipes

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

Steps:

• For the BBQ sauce: Add the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne to the pot of a multi-cooker or slow cooker.
• For the brisket: Season the brisket with the salt and some pepper and add to the pot with the BBQ sauce, coating the brisket in the sauce. Cook until tender, on high for 4 to 5 hours or on slow cook for 8 to 10 hours.
• While the brisket is cooking, prepare the coleslaw.
• For the caraway coleslaw: Toss together the green and red cabbage with 1 teaspoon salt in a large bowl and massage to soften; set aside.
• In a medium bowl, whisk together the mayonnaise, sugar, vinegar, mustard, caraway, 1/4 teaspoon salt and some pepper. Pour over the cabbage mixture, add the carrots and onions and toss to combine. Keep in the fridge until ready to serve.
• When the brisket is tender, remove it from the pot and rest the meat for 10 minutes. Cut slices against the grain.
• While the meat is resting, reduce the sauce. If you are using a multi-cooker, set to simmer for about 10 minutes to thicken. If you are using a slow cooker, remove the sauce to a small saucepot and reduce until thickened, about 10 minutes.
• Slice the buns, toast them and spread some of the BBQ sauce on each slice. Top with the sliced brisket and coleslaw.
• In a medium bowl, combine the flour, sugar, yeast and kosher salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and 2 of the eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
• While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
• Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
• Line a baking sheet with parchment paper.
• Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
• Increase the oven temperature to 375 degrees F.
• Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
• Whisk together the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

Steps:

• Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
• Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
• Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
• Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.

Steps:

• For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
• Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
• For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
• Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
• Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.

Steps:

• Coat the brisket on all sides with the rub and actually rub it in. Pull out a length of plastic wrap for the brisket and drizzle some oil where you plan to place the brisket. Place the brisket on top and drizzle the top with oil. Wrap tightly and rest at room temperature for 2 hours. If you are making this ahead of time, you can refrigerate, then rest on the counter for 2 hours before braising.
• Add 2 tablespoons of oil to a large Dutch oven over medium-high heat. When the oil begins to swirl, add the brisket and sear on all sides until browned, 3 to 4 minutes per side. Remove to a plate.
• Add the onions, carrots and potatoes to the pot and cook for a few minutes to coat them in the fat and get a bit of color. Make the contents of the pot as level as possible, toss in the garlic, then place the seared brisket on top of the vegetables.
• Stir together the BBQ sauce and stock in a medium bowl. Add to the pot around the brisket, being careful to only fill halfway up the brisket, leaving a bit of the seared meat above the liquid line (you may not use all the liquid). Raise to a boil and lower to a low simmer. Cook, covered, for 2 to 3 hours without peeking, until the brisket is tender!
• Remove the brisket from the pot to a plate and cover gently with aluminum foil. Remove the vegetables from the pot with a slotted spoon and place in a food processor. Blitz until smooth, adding liquid from the pot if needed for texture. Use the remaining liquid as a sauce for the brisket, if desired. Transfer the mash to a bowl and fold in the parsley. Serve with the sliced brisket and additional sauce.

Steps:

• Heat oven 350ºF.
• 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.
• 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 13x9-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.
• Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
• Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.