Pulled Barbecue Beef Sandwiches
Ingredients
6 lb beef brisket
1/2 ts liquid smoke
1 t salt
1/2 ts paprika
1/2 ts garlic powder
1/2 ts dry mustard
10 French rolls (old fashion)
For the BBQ sauce
2 tb vegetable oil
1/2 c vidalia onions, chopped
2 tb Minced garlic
1/2 ts ground cumin
1/4 ts cayenne pepper
1 c ketchup
1/2 c malt vinegar
1/4 c dark brown sugar
2 tb worcestershire sauce
1/2 ts liquid smoke
Preparation
Preheat
oven to 350 degrees. Place brisket in a roasting pan and brush with
liquid smoke. Combine the salt and spices in a small bowl, mix well.
Apply this on the brisket with a brush.
Cover the roasting pan
and bake until the brisket is fork tender, about 3 hours. Remove the
pan from the oven and use two forks to pull the meat apart, shredding
if coarsely.
For each sandwich, halve a roll. Spoon 2
tablespoons heated barbecue sauce over the bottom. Using a slotted
spoon, pile about 1 cup of the shredded meat on each roll.
Pour
2 or 3 tablespoons sauce over the meat and cover with the top half of
the roll. Serve with additional Barbecue Sauce on the side.
Barbecue Sauce:
Heat the oil in a medium sized pan. Add the onion, garlic, cumin and
cayenne and sauté' at 400 degrees for 5 minutes or until the onions are
light brown.
Stir in the remaining ingredients and simmer, stirring, until slightly thickened, about 10 minutes.
Makes 2 cups.
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