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.
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.