When the kids move out, you just want them back. Well, these barbecue brisket sandwiches will keep them coming around again and again.
When you need to cook for a large number of people and you’re busy, the slow cooker is a lifesaver.
If people are visiting, and you’ve got lots of prep work around the home, then this slow cooker barbecue brisket recipe will make your life much easier.
This is how you make barbecue brisket sandwiches for six people:
The ingredients you need are two and a half pounds of brisket, a small sliced onion, a quarter cup of apple cider vinegar, a cup of barbecue sauce (and more for when the dish is ready,) six burger buns, butter, sliced up pickles and coleslaw.
And this is how you make it:
First, put the brisket into a four to six quart slow cooker, with the fatty side facing up.
Place the onion on top of the brisket.
Thoroughly mix together the apple cider vinegar and barbecue sauce. Pour this mixture all over the brisket.
Cover up the slow cooker and set it to high. Leave it cooking for five hours.
Once the five hours are up, remove the brisket and let it rest for around 20 minutes.
Slice away the fat.
Then chop it up across the grain.
Put the slices in the slow cooker.
Toast the buns until they’re nice and golden, and butter them.
Then put the sliced brisket on the bottom rolls. Pour some more barbecue sauce over the meat.
Top with the pickles and coleslaw.
This recipe assumes that you’re buying pre-made coleslaw. But if you want to make it yourself, then the good news is that it’s not that time-consuming.
Here’s how you can make coleslaw:
First, get a two-pound cabbage, three medium-sized carrots, half a cup of chopped parsley leaves, one cup of mayonnaise, two tablespoons of apple cider vinegar, two tablespoons of French mustard, one teaspoon of celery seed, a quarter teaspoon of salt and a quarter teaspoon of pepper.
Begin making the coleslaw by quartering the cabbage. Cut the core parts of the cabbage away. Then cut each quarter into long thin slices. Shred these slices into smaller parts.
Put this shredded cabbage into a bowl.
Then peel and shred up the carrots (use a cheese grater.)
Add the carrots and the parsley to the cabbage. Toss it all together.
Get another bowl and mix the mayonnaise, mustard, salt, pepper and vinegar together.
Pour around two-thirds of the mixture into the cabbage/carrot/parsley. Mix all of this together.
Then it’s best to let the coleslaw sit in the fridge for a couple of hours. That’s because the acidity of the vinegar needs to soften up the cabbage and carrot. Naturally, you can leave the coleslaw in the fridge as the brisket cooks up.
You can use any kind of cabbage to make this coleslaw.
The most typical cabbage found in coleslaw is green cabbage. But if you’re looking to make something that stands out, why not use red cabbage?
And if you want to make something really homemade, why not create your own barbecue sauce? It only takes around 15 minutes to make!
You need two cups of ketchup, half a cup of apple cider vinegar, a quarter cup of brown sugar, two tablespoons of honey, one tablespoon of Worcestershire sauce, one tablespoon of lemon juice, salt, pepper, garlic powder, and a quarter teaspoon of hot sauce.
To make the barbecue sauce, just whisk the ingredients together in a saucepan on medium heat.
Once it bubbles, set it to low. Simmer it until it thickens, which takes around 10 minutes. Then you’re done.
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