Barbecue Brisket Sandwiches With Quick Coleslaw
25m prep 6h cook 6h ready
Tender shredded beef brisket in tangy barbecue sauce, served on buns with quick creamy coleslaw. A hearty slow-cooker meal perfect for casual dinners.
Ingredients
- 1 tomato sauce
- 3 tbsp cider vinegar divided
- 2 tbsp packed dark brown sugar
- 1 tbsp Dijon mustard
- 2 tsp chili powder
- 1 tsp Worcestershire sauce
- 1 onion sliced
- 4 clove garlic chopped
- 2 lb lean beef brisket trimmed of excess fat
- Kosher salt and pepper
- 1/4 cup low-fat sour cream
- 0.5 cabbage
- 4 buns split
- Sliced pickles
- potato chips
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 366 mg
- Iron: 5.21 mg
- Magnesium: 69.1 mg
- Phosphorus: 314 mg
- Potassium: 1012 mg
- Zinc: 2.4 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tomato sauce
- 2 tbsp packed dark brown sugar
- 1 tbsp Dijon mustard
- 2 tsp chili powder
- 1 tsp Worcestershire sauce
- Kosher salt and pepper
- 1/4 cup low-fat sour cream
- 0.5 cabbage
- Sliced pickles
- potato chips
Prepare
- 3 tbsp cider vinegar, divided
- Slice 1 onion
- Chop 4 clove garlic
- 2 lb lean beef brisket, trimmed of excess fat
- 4 buns, split
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, whisk together the tomato sauce, 2 tablespoons of the cider vinegar, the packed dark brown sugar, Dijon mustard, chili powder, and Worcestershire sauce. Add the sliced onion and chopped garlic, and toss to combine.
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Step 2.
Season the beef brisket with ½ teaspoon pepper. Cut the brisket crosswise into 2½-inch pieces. Add the meat to the slow cooker and turn to coat with the sauce. Cover and cook until the meat is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.
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Step 3.
Thirty minutes before the beef is done, in a large bowl, whisk together the low-fat sour cream, the remaining 1 tablespoon cider vinegar, and ¼ teaspoon salt. Cut the half head of cabbage in half, remove the core, and thinly slice the cabbage. Add the cabbage to the bowl and toss to coat. Set aside.
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Step 4.
When the beef is tender, use two forks to shred the meat directly in the slow cooker. Stir the shredded beef into the cooking liquid. Serve the beef and onions on split buns, topped with the coleslaw. Add sliced pickles and potato chips if desired.
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