Knife and Fork Barbecued Brisket Sandwiches

Ingredients

2 large onions, thinly sliced and divided
1 (3-pound) beef brisket
1 teaspoon ground pepper
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 (12-ounce) bottle chili sauce
1/2 cup light beer
2 tablespoons brown sugar
1 tablespoon prepared horseradish
1 tablespoon minced garlic (about 6 cloves)
5 submarine rolls, split and toasted

Preparation

Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion.

Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on high 4 to 5 hours or until meat is tender. Remove brisket, and replace slow cooker cover.

Shred beef, using 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves.

Yield

10 servings.

Nutritional Information

CALORIES 327(23% from fat); FAT 8.2g (sat 2.1g,mono 0.0g,poly 0.0g); PROTEIN 24.3g; CHOLESTEROL 67mg; CALCIUM 0.0mg; SODIUM 700mg; FIBER 0.9g; IRON 0.0mg; CARBOHYDRATE 37.6g

Cooking Light