Barbecue Brisket Sandwiches

Dairy Free
Health score
23%
Barbecue Brisket Sandwiches
45 min.
8
310kcal

Suggestions


Get ready to tantalize your taste buds with these mouth-watering Barbecue Brisket Sandwiches that are perfect for any lunch or dinner gathering! This delightful dish features succulent beef brisket, expertly cooked in a pressure cooker to lock in all those rich flavors and tenderness. With each bite, you’ll experience the perfect balance of smoky, sweet, and spicy notes that'll leave your guests coming back for seconds.

This recipe embodies comfort food at its finest and allows for effortless preparation in just 45 minutes, making it an excellent choice for busy weekdays or weekend get-togethers. The combination of savory garlic, robust chili sauce, and a hint of Worcestershire sauce creates a barbecue sauce that's simply irresistible. Not only is this dish dairy-free, but it also packs a punch with a hearty 310 calories per serving, ensuring you can indulge without a hint of guilt.

Imagining the hearty chunks of brisket nestled in fresh submarine rolls, drizzled with that luscious, homemade sauce, is enough to get anyone excited about dinnertime. Whether serving them up at a family meal, BBQ, or tailgate, these Barbecue Brisket Sandwiches are guaranteed to impress and satisfy diners of all ages. Dive into this flavorful adventure and make your next meal memorable!

Ingredients

  • 2.5 pound brisket 
  • 0.5 cup beer 
  • teaspoon pepper black
  • 0.3 cup brown sugar packed
  • 0.8 cup chili sauce 
  •  garlic clove minced
  • cup onion separated sliced
  • 2.5 ounce portugese rolls 
  • tablespoon worcestershire sauce 

Equipment

  • pressure cooker

Directions

  1. Combine first 4 ingredients in a 6-quart pressure cooker. Bring to a boil; reduce heat, and simmer 5 minutes.
  2. Remove 1/2 cup of chili sauce mixture from pressure cooker.
  3. Trim fat from brisket.
  4. Cut brisket in half crosswise. Rub the brisket with pepper and garlic.
  5. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour.
  6. Remove from heat; place pressure cooker under cold running water.
  7. Remove lid.
  8. Remove brisket from pressure cooker, and set aside.
  9. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.

Nutrition Facts

Calories310kcal
Protein41.58%
Fat32.59%
Carbs25.83%

Properties

Glycemic Index
25.31
Glycemic Load
3.66
Inflammation Score
-4
Nutrition Score
15.78565211918%

Flavonoids

Catechin
0.06mg
Epicatechin
0.01mg
Isorhamnetin
1mg
Kaempferol
0.25mg
Myricetin
0.03mg
Quercetin
4.09mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:309.84kcal
15.49%
Fat:10.83g
16.67%
Saturated Fat:3.7g
23.1%
Carbohydrates:19.33g
6.44%
Net Carbohydrates:18.14g
6.6%
Sugar:11.69g
12.99%
Cholesterol:87.88mg
29.29%
Sodium:522.68mg
22.73%
Alcohol:0.58g
100%
Alcohol %:0.33%
100%
Protein:31.1g
62.2%
Vitamin B12:3.45µg
57.46%
Zinc:6.21mg
41.41%
Vitamin B6:0.69mg
34.46%
Selenium:24.03µg
34.34%
Phosphorus:310.33mg
31.03%
Vitamin B3:6.13mg
30.65%
Iron:4.51mg
25.06%
Potassium:631.13mg
18.03%
Vitamin B2:0.27mg
16.05%
Vitamin B1:0.18mg
11.97%
Magnesium:40.26mg
10.06%
Copper:0.17mg
8.52%
Vitamin C:6.32mg
7.66%
Vitamin E:0.95mg
6.36%
Vitamin B5:0.55mg
5.48%
Manganese:0.11mg
5.41%
Fiber:1.18g
4.73%
Folate:17.24µg
4.31%
Vitamin A:177.62IU
3.55%
Vitamin K:3.71µg
3.53%
Calcium:30mg
3%
Source:My Recipes