Name: BBQ Brisket Sandwiches with Quick Slaw
Prep time: 25 min
Total time: 8 h 25 min
Yield: 4
Ingredients: 1 can tomato sauce; 2 tbsp. packed dark brown sugar; 1 tbsp. Dijon mustard; 2 tsp. chili powder; 1 tsp. Worcestershire sauce; 3 tbsp. cider vinegar; 1 onion; 4 clove garlic; 2 1/2 lb. lean beef brisket; kosher salt; Pepper; 1/4 c. lowfat sour cream; 1/2 head cabbage; 4 buns; Sliced pickles; potato chips

Step 1In a 5- to 6-quart slow cooker, whisk together the tomato sauce, sugar, mustard, chili powder, Worcestershire, and 2 tablespoons vinegar. Add the onion and garlic and toss to combine.

Step 2Season the brisket with 1/2 teaspoon pepper, then cut crosswise into 2 1/2-inch pieces. Add the meat to the slow cooker and turn to coat. Cook, covered, until the meat is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.

Step 3Thirty minutes before the beef is done, in a large bowl, whisk together the sour cream, remaining tablespoon vinegar and 1/4 teaspoon salt. Cut the cabbage in half, core and thinly slice. Add to the bowl and toss to coat.

Step 4Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Serve on the buns, topped with coleslaw, pickles, and chips, if desired.

BBQ Brisket Sandwiches with Quick Slaw

Ingredients

Directions

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