Southwestern Pulled Brisket Sandwiches Recipes

SOUTHWESTERN PULLED BRISKET SANDWICHES

Steps:

• Season the beef generously with salt and pepper, to taste.
• Heat a large, heavy skillet over medium-high heat.
• Add the oil and heat just until beginning to smoke.
• Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
• Transfer the meat to the slow cooker; leave the skillet on the heat.
• Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
• Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
• Stir in water and pour the mixture over the brisket.
• Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
• Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
• To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
• Remove and discard bay leaves.
• Pile the meat on sandwich buns and serve with jalapenos.
• (This is also great rolled up in tortillas.).

SOUTHWESTERN BEEF PANINI

Steps:

• Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside. , In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside. , Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce. , Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm. ,

PULLED BRISKET SANDWICHES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.

SOUTHWESTERN BEEF BRISKET

Steps:

• Set oven to 325 degrees.
• Season beef brisket with salt and pepper.
• In a Dutch oven heat oil over medium-high heat.
• Brown beef on both sides; drain.
• Combine the next 10 ingredients; pour over meat.
• Cover tightly and bake for 2 hours at 325 degrees F.
• Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
• Remove meat and veggies to a serving platter.
• Skim the fat from top.
• Reduce the pan juices for gravy.
• Slice the meat thinly across the grain.
• Serve with veggies and the pan juices.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.