Barbecue Brisket Sandwiches with Quick Coleslaw
- 25m Prep Time
- 6h Cook Time
- 6h Ready In
Tender shredded beef brisket in a tangy barbecue sauce, served on buns with a quick creamy coleslaw. A hearty slow-cooker meal perfect for casual dinners.
Ingredients
- 1 tomato sauce
- 44.4 ml cider vinegar divided
- 29.6 ml packed dark brown sugar
- 14.8 ml Dijon mustard
- 9.86 ml chili powder
- 4.93 ml Worcestershire sauce
- 1 onion sliced
- 4 clove garlic chopped
- 907 g lean beef brisket trimmed of excess fat
- Kosher salt and pepper
- 59.1 ml 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
- 29.6 ml packed dark brown sugar
- 14.8 ml Dijon mustard
- 9.86 ml chili powder
- 4.93 ml Worcestershire sauce
- Kosher salt and pepper
- 59.1 ml low-fat sour cream
- 0.5 cabbage
- Sliced pickles
- potato chips
Prepare
- 44.4 ml cider vinegar, divided
- Slice 1 onion
- Chop 4 clove garlic
- 907 g 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.