Smokey Beef Brisket Sandwich

Smokey Beef Brisket Sandwich
Serves 8
Low and slow is the best way to tenderize this cut of meat. Take a peek to make sure there is plenty of liquid in the roaster all the way through cooking.
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773 calories
33 g
228 g
34 g
76 g
11 g
376 g
903 g
13 g
0 g
19 g
Nutrition Facts
Serving Size
376g
Servings
8
Amount Per Serving
Calories 773
Calories from Fat 308
% Daily Value *
Total Fat 34g
53%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 228mg
76%
Sodium 903mg
38%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
7%
Sugars 13g
Protein 76g
Vitamin A
3%
Vitamin C
15%
Calcium
9%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 lb (2 kg) Ontario beef brisket
  2. 1 tsp (5 mL) steak spice
  3. 2 tbsp (30 mL) canola oil, divided
  4. 6 slices Ontario side bacon, chopped
  5. 1 onion, chopped
  6. 4 cloves garlic, chopped
  7. 1 cup (250 mL) beer, such as amber ale
  8. 1 cup (250 mL) barbecue sauce
  9. 2 tbsp (30 mL) brown sugar
  10. 1 tbsp (15 mL) apple cider vinegar
  11. 8 soft rolls, such as Kaiser buns
  12. 8 slices cooked Ontario bacon
  13. 1 1/2 cups (375 mL) prepared coleslaw
Instructions
  1. Season the brisket all over with steak spice. Heat the 1 tbsp (15 mL) oil in a large skillet set over high heat. Cook for 3 to 4 minutes per side or until well-browned. Transfer brisket to a roasting pan.
  2. Reduce heat to medium. Cook bacon, onions and garlic for 5 to 8 minutes or until softened. Add to roasting pan along with beer, barbecue sauce, brown sugar, vinegar, and 1 cup (250 mL) water.
  3. Roast, covered, in 325°F (160 °C) oven for 3 1/2 to 4 hours or until brisket is fork tender. Check brisket in last hour of cooking to ensure there is liquid in the bottom. Add 1 cup (250 mL) of water, if needed. (There should always be at least 1-inch/2.5 cm of liquid in the bottom of the roasting pan)
  4. Remove brisket and let rest. Strain and remove fat from sauce. Simmer sauce for 10 to 20 minutes to reduce.
  5. Slice brisket against the grain. Layer in brisket, sauce, bacon and some coleslaw between rolls. Serve with additional coleslaw.
Notes
  1. For easy slicing, make a day ahead and refrigerate brisket covered. Remove any hardened fat and slice against the grain. Rewarm brisket at 325°F(160 °C) for about 30 minutes or until warmed through.
  2. If ordering brisket from your butcher, ask for the double portion of the beef brisket. Though it is less lean it is juicier when cooked.
  3. Per Serving: Calories 489, Fat 23 grams, Cholesterol 82 mg, Sodium 775 mg, Carbohydrates 43 grams, Fibre 1.5 grams, Sugar 7 grams, Protein 46 grams.
beta
calories
773
fat
34g
protein
76g
carbs
33g
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