Barbecued Beef Sandwiches
- Cook Time: 10 - 12 hours (low) or 5 - 6 hours (high)
- Servings: 10 - 12
- Course: Main Dish
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Ingredients
- 1 2-1/2- to 3-pound fresh beef brisket
- 1 10-ounce can chopped tomatoes and green chile peppers
- 1 8-ounce can applesauce
- 1/2 of a 6-ounce can (1/3 cup) tomato paste
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 1 tablespoon Worcestershire sauce
- 10 to 12 hamburger buns, split and toasted
- Sliced red onion
- Dill pickle slices (optional)
- Carrot sticks (optional)
Directions
Step 1
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner.
Step 2
Place meat in cooker.
Step 3
In a bowl stir together undrained tomatoes, applesauce, tomato paste, soy sauce, brown sugar, and Worcestershire sauce; pour over meat.
Step 4
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting 5 to 6 hours or until meat is tender.
Step 5
Transfer meat to a carving board, reserving juices.
Step 6
Cover meat and keep warm.
Step 7
Pour cooking juices into a medium saucepan. Skim off fat.
Step 8
Bring juices to boiling; reduce heat. Boil gently, uncovered, for 10 to 20 minutes or until juices are reduced to desired consistency, stirring frequently.
Step 9
Thinly slice meat across the grain.
Step 10
Place meat on bun bottoms; top with onion slices and drizzle with cooking juices. Add bun tops. If desired, serve with pickles and carrot sticks.
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