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Crockpot recipe for slow cooked brisket that becomes delicious spicy shredded beef for sandwiches.
Other beef can be used, such as rump, chuck, round steak, etc.
Serving Suggestions:
Toast the sandwich rolls/buns, add a bit of mayo, shredded lettuce, tomatoes, onion, and cheese. Wrap in foil and bake 10 minutes @ 350 F.
Yum.
Ingredientes
- 2-3 lbs. brisket flat, cut in 2-3 pieces
- 1 small onion, sliced
- 2 cloves garlic, chopped
- 16 oz. jar giardiniera, drained, chopped *
- 16 oz. jar pepperoncini, drained
- 1 envelope Good Seasons dry Italian dressing
- 1 can beef broth
- Make your own giardiniera: 1 cup chopped cauliflower, 1 chopped carrot, 1/2 cup chopped red bell pepper, 1-2 stalks celery, 2 scallions, add a tbs. of vinegar
Direcciones
- Put it all in a crockpot and cook on high for an hour, then low until beef is fork tender, 8-10 hours.
- Shred.
- Will freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 6 servings | |
| Calories 419 | |
| Calories from Fat 269 | 64% |
| Total Fat 29.88g | 37% |
| Saturated Fat 9.23g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 2770mg | 115% |
| Potassium 778mg | 22% |
| Total Carbs 6.42g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.12g | 2% |
| Protein 29.27g | 47% |
