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Barbecue Brisket Sandwich




Source of Recipe


internet


List of Ingredients




3/4 cup water
1/4 cup Worcestershire sauce
1 Tbsp vinegar
1 tsp instant beef bouillon granules
1 tsp chili powder
1/2 tsp dry mustard
1/4 tsp ground red pepper
2 cloves garlic, minced
1 (about 2-1/2 lb) beef brisket, (not corned)
1/2 cup catsup
2 Tbsp brown sugar
1 tsp cornstarch
8 French-style rolls (6 to 8-inch), split and toasted

Recipe



In a small bowl, combine the water, Worcestershire sauce, vinegar, bouillon granules, chili powder, dry mustard, red pepper, and minced garlic.
Reserve 1/2 cup of the mixture for the barbecue sauce. Trim any excess fat from the brisket. (If necessary, trim the brisket to fit into a 3-1/2 quart or 4-1/2 quart crockery cooker).
Place brisket in crockery cooker. Pour the remaining Worcestershire sauce mixture over meat. Cover and cook brisket on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours.
For sauce, in a small saucepan combine the reserved sauce mixture, catsup, brown sugar, and cornstarch. Cook mixture over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more.
To serve, remove meat from cooker; discard cooking liquid. Thinly slice meat diagonally across grain. Serve meat on toasted rolls if desired. Pass the sauce.
Makes 8 servings