Oven Braised Brisket Sandwiches With Homemade Barbecue Sauce
and Coleslaw
Servings: 10 | Prep Time: 20 min | Cooking Time: 3 hr
Baked low and slow, beef brisket yields enough to feed a crowd. Serve the meat sliced or pulled on a bun and topped with coleslaw.
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Ingredients:
Brisket Ingredients:
- 3-pound Star Ranch Angus® beef brisket, trimmed of excess fat and silver skin
- 1 ½ tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried cumin
- 1 teaspoon chili powder
Barbecue Sauce:
- 1 chopped onion
- 3 garlic cloves chopped.
- 1 cup tomato sauce
- ¾ cup apple cider vinegar
- ½ cup water
- ¼ cup soy sauce
- ¼ cup vegetable oil
- 3 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 1 teaspoon salt
- 2 chipotle peppers with adobo sauce, or to taste
Coleslaw:
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrot, shredded
- 6 green onions thinly sliced
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
Buns:
- 10 4-inch hamburger rolls
- 2 tablespoons butter
Instructions:
- Combine salt, brown sugar, pepper, garlic powder, onion powder, smoked paprika, dried cumin and chili powder in a small bowl. Liberally dust all sides of the brisket. Wrap brisket, fat side up, in heavy duty foil. Refrigerate overnight.
- 7 hours before mealtime preheat oven to 275°F. Remove brisket from refrigerator, open foil and pour 1 cup of BBQ sauce over brisket. Reseal the packet and place onto a rimmed sheet pan. Place on the center rack of the oven. Set timer for 3 hours. At 3 hours begin checking the temperature of the brisket with a thermometer pierced through the foil. Once the meat reaches 180°F open the foil and continue cooking until the brisket reaches 200°F. Remove from oven, wrap foil over meat and rest for 1 hour.
Barbecue Sauce:
- Sauté onion and garlic in oil until translucent. Add the remaining ingredients and simmer gently for 15 minutes until thick. Remove from heat and allow to cool down. Taste sauce and adjust salt, pepper, chipotle pepper and vinegar to your liking. Blend until smooth. Put into a container and hold at room temperature.
Coleslaw:
- Combine mayonnaise, vinegar and spices and whisk to fully blend. Taste for salt, sweet and acid. Combine with cabbage, carrot, green onions and blend. Refrigerate until ready to serve.
Buns:
- Lightly spread butter on bun tops and heals and pan griddle until brown.
Brisket Sandwich:
- 1 toasted bun
- 4 ounces brisket sliced or pulled.
- ½ cup coleslaw
- BBQ sauce
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