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

Make Ahead
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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