Knife and Fork Barbecued Brisket Sandwiches

Name: Knife and Fork Barbecued Brisket Sandwiches
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 10
Cuisine: Jewish
Ingredients: 1 kilograms beef brisket; 2 Tbsps brown sugar; 340 grams chili sauce; 2 Tbsps all-purpose flour; 6 cloves tablespoon minced garlic (about; 1 teaspoon ground pepper; 1 Tbsp prepared horseradish; 118 milliliters light beer; 2 larges onions, thinly sliced and divided; 0 teaspoons salt; 5 submarine rolls, split and toasted

Knife and Fork Barbecued Brisket Sandwiches

The recipe Knife and Fork Barbecued Brisket Sandwiches is ready in around 4 hours and 10 minutes and is definitely a tremendous dairy free option for lovers of Jewish food. This recipe serves 10. One portion of this dish contains around 32g of protein, 11g of fat, and a total of 364 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Hanukkah. Head to the store and pick up submarine rolls, beer, chili sauce, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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.

Ingredients you will need

Pepper