By 300 Sandwiches
They’re also for slow cookers. It’s Crock-Pot season, yo!
Last night, I tried my hand at slow cooked bbq brisket sandwiches again. The last time I made brisket, I got super lazy and accidentally marinated it for three days because I couldn’t get my act together after work to cook. Yesterday a simple rub, plus some homemade barbecue sauce adapted from this recipe from Chow.com, made the process much quicker and easier. I won’t count this one because I’ve already done a brisket sandwich, but consider this one an improvement on good ol’ #154.
Once ready, my whole house smelled like brown sugar. E ate two brisket sandwiches before “Family Guy” was finished. And then we went back to cuddling. All this while wearing my favorite flannel shirt and sweatpants. A perfect Sunday night.
Barbecue sauce (adapted from Chow.com)
1 1/2 cup ketchup
1/2 cup brown sugar
2 tablespoons chocolate balsamic vinegar
1/2 cup water
1/4 cup finely chopped onion
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 1/2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoons Mexican chili powder or cayenne pepper
1 tablespoon cinnamon
1 tablespoon ground ginger
3/4 tablespoons black pepper
1 teaspoon cumin
1/2 tablespoon garlic powder
5 pound beef brisket
1/2 cup chopped scallions
1 shallot, roughly chopped
First, combine the barbecue sauce ingredients into a small bowl. Mix well and set aside.
Next, combine the brisket rub ingredients into a small bowl, then rub the spices all over the brisket.
Pour the barbecue sauce ingredients into the slow cooker. Then, place the brisket on top of the sauce, fatty side down, perhaps spooning some of the sauce on top of the meat. Cook for 6 to 8 hours.
When done, remove the beef from the slow cooker and place on cutting board. Shred and carve into small pieces. Spoon the bbq sauce out of the slow cooker into a small bowl, and skim off the fat. Then, combine the remaining bbq sauce and shredded beef into the Crock Pot and stir until well blended.
Sautee chopped shallot in a small pan on medium heat until just brown, about 2 minutes.
Scoop beef onto toasted buns and top with scallions and sauteed shallot. Makes at least 6 sandwiches.