BBQ Beef Brisket Sandwiches with Coleslaw Recipe
Two hands (and napkins) required here. That’s what it takes to get a hold of this beefy BBQ brisket and coleslaw-filled sandwich dripping with sauce.
Prep: 30 min
Total: 3 hr 30 min
Total: 12 servings
1 red onion, divided
2 cups each shredded green and red cabbage
1/4 cup MIRACLE WHIP Dressing
1 bottle (17.5 oz.) BULL'S-EYE Texas Style Barbecue Sauce, divided
1 Tbsp. oil
1 beef brisket (3 lb.), trimmed
1 can (14.5 oz.) 25%-less-sodium beef broth
2 cloves garlic, minced
12 kaiser rolls, partially split
HEAT oven 350ºF.
CUT half the onion into thin slices; place in large bowl. Add cabbages; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
HEAT oil in large skillet. Add meat; cook 5 min. or until browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
BAKE 2-1/2 to 3 hours or until meat is done (160ºF). Let stand, covered, 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
FILL each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.
Kraft Kitchens Tips
For more flavor, prepare shredded meat mixture ahead of time. Cool, then refrigerate until ready to serve. Reheat, then spoon into rolls; top with coleslaw as directed.
Adopted from Kraft Recipes
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