Barbecued Beef Sandwiches

Barbecued Beef Sandwiches

  • Cook Time: 10 - 12 hours (low) or 5 - 6 hours (high)
  • Servings: 10 - 12
  • Course: Main Dish

Reynolds Kitchens tip

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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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