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Ingredientes
- 6 lb Beef brisket
- 1/2 tsp Liquid smoke
- 1 tsp Salt
- 1/2 tsp Paprika
- 1/2 tsp Garlic pwdr
- 1/2 tsp Dry mustard
- 10 x French rolls (old fashion)
- 2 Tbsp. Vegetable oil
- 1/2 c. Vidalia onions, minced
- 2 Tbsp. Chopped garlic
- 1/2 tsp Grnd cumin
- 1/4 tsp Cayenne pepper
- 1 c. Ketchup
- 1/2 c. Malt vinegar
- 1/4 c. Dark brown sugar
- 2 Tbsp. Worcestershire sauce
- 1/2 tsp Liquid smoke
Direcciones
- Preheat oven to 350 degrees. Place brisket in a roasting pan and brush with liquid smoke. Combine the salt and spices in a small bowl, mix well.
- Apply this on the brisket with a brush. Cover the roasting pan and bake till the brisket is fork tender, about 3 hrs. Remove the pan from the oven and use two forks to pull the meat apart, shredding if coarsely.
- For each sandwich, halve a roll. Spoon 2 Tbsp. heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 c. of the shredded meat on each roll. Pour 2 or possibly 3 Tbsp. sauce over the meat and cover with the top half of the roll. Serve with additional Barbecue Sauce on the side.
- Barbecue Sauce: Heat the oil in a medium sized pan. Add in the onion, garlic, cumin and cayenne and saute/fry' at 400 degrees for 5 min or possibly till the onions are light brown. Stir in the remaining ingredients and simmer, stirring, till slightly thickened, about 10 min.
- Makes 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 10 servings | |
| Calories 478 | |
| Calories from Fat 166 | 35% |
| Total Fat 18.54g | 23% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.07g | |
| Cholesterol 118mg | 39% |
| Sodium 921mg | 38% |
| Potassium 823mg | 24% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 11.83g | 8% |
| Protein 43.41g | 69% |
