Slow-Simmering Barbecue Sandwiches

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Since many people may still be in recovery mode after the Disco, here’s a recipe that takes little effort, tastes delicious and will satisfy any craving you might be having after a night of sore feet and one too many vodka tonics.

Here’s what you need:

3 pound beef brisket

1/2cup water

tablespoons vinegar

tablespoons Worcestershire sauce

teaspoon ground cumin or chili powder

cups bottled barbecue sauce

12 – 16 of your favorite Costanzo’s sandwich rolls

Dill pickle slices (optional)

Red onion slices (optional)

Here’s what you do:

Trim fat from brisket. Cut the brisket, if necessary, to fit in a 3-1/2- to 4-quart crockery cooker. Add water, vinegar, Worcestershire sauce, and cumin or chili powder. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.

About 1 hour before serving, remove the meat from the cooker. Discard cooking liquid. Using two forks to pull, shred meat and return it to the cooker. Stir in barbecue sauce. Cover and cook on the high-heat setting for 30 to 45 minutes or until heated through. Serve atop split Costanzo’s rolls with pickles and onion, if desired. Makes 12 to 16 sandwiches.

Recipe courtesy of bhg.com

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