| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
French |
Beef, Bar-b-q, Sandwiches |
10 |
Servings |
INGREDIENTS
| 6 |
lb |
Beef brisket |
| 1/2 |
ts |
Liquid smoke |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Dry mustard |
| 10 |
|
French rolls (old fashion) |
| 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 |
INSTRUCTIONS
BARBECUE SAUCE:
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 saute' 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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