Shredded barbecued beef sandwiches
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Beef brisket |
| ½ | teaspoon | Liquid smoke |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Dry mustard |
| 10 | French rolls (old fashion) | |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Vidalia onions, chopped |
| 2 | tablespoons | Minced garlic |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Cayenne pepper |
| 1 | cup | Ketchup |
| ½ | cup | Malt vinegar |
| ¼ | cup | Dark brown sugar |
| 2 | tablespoons | Worcestershire sauce |
| ½ | teaspoon | Liquid smoke |
Directions
BARBECUE SAUCE:
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 until the brisket is fork tender, about 3 hours. 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 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on each roll. Pour 2 or 3 tablespoons 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 the onion, garlic, cumin and cayenne and saute' at 400 degrees for 5 minutes or until the onions are light brown. Stir in the remaining ingredients and simmer, stirring, until slightly thickened, about 10 minutes.
Makes 2 cups.