Shredded Barbecued Beef Sandwiches

These Shredded Barbecued Beef Sandwiches deliver deep, savory flavors with a tender, melt-in-your-mouth texture. The beef brisket is slow-roasted until fork-tender, then shredded and tossed in a robust, house-made barbecue sauce featuring Vidalia onions, malt vinegar, and a hint of cayenne heat. This hearty American classic is perfect for casual weeknight dinners, potlucks, or feeding a crowd. The combination of smoky meat and tangy sauce creates a satisfying comfort food experience that pairs wonderfully with coleslaw or baked beans. It's a reliable, flavorful dish that brings the taste of a backyard BBQ straight to your home kitchen.

Cooking Method: Baking, Roasting, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 341

Description

These Shredded Barbecued Beef Sandwiches deliver deep, savory flavors with a tender, melt-in-your-mouth texture. The beef brisket is slow-roasted until fork-tender, then shredded and tossed in a robust, house-made barbecue sauce featuring Vidalia onions, malt vinegar, and a hint of cayenne heat. This hearty American classic is perfect for casual weeknight dinners, potlucks, or feeding a crowd. The combination of smoky meat and tangy sauce creates a satisfying comfort food experience that pairs wonderfully with coleslaw or baked beans. It's a reliable, flavorful dish that brings the taste of a backyard BBQ straight to your home kitchen.

Ingredients

6 pound Beef brisket
1/2 teaspoon Liquid smoke
1 teaspoon Salt
1/2 teaspoon Paprika
1/2 teaspoon Garlic powder
1/2 teaspoon Dry mustard
10 French rolls
2 tablespoon Vegetable oil
1/2 cup Vidalia onions, chopped
2 tablespoon Minced garlic
1/2 teaspoon Ground cumin
1/4 teaspoon Cayenne pepper
1 cup Ketchup
1/2 cup Malt vinegar
1/4 cup Dark brown sugar
2 tablespoon Worcestershire sauce
1/2 teaspoon Liquid smoke (for sauce)

Directions

1
Preheat oven to 350°F (175°C).
2
Place the beef brisket in a roasting pan. Brush the top of the brisket with 1/2 teaspoon liquid smoke.
3
In a small bowl, combine salt, paprika, garlic powder, and dry mustard. Mix well to blend the spices.
4
Rub the spice mixture evenly over the entire surface of the brisket.
5
Cover the roasting pan tightly with foil. Bake in the preheated oven for approximately 3 hours, or until the meat is fork-tender and easily shreds.
6
While the brisket cooks, prepare the barbecue sauce. Heat vegetable oil in a medium-sized saucepan over medium heat.
7
Add chopped Vidalia onions, minced garlic, ground cumin, and cayenne pepper to the pan. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and light brown.
8
Stir in ketchup, malt vinegar, dark brown sugar, Worcestershire sauce, and the remaining 1/2 teaspoon liquid smoke.
9
Bring the sauce to a simmer, then reduce heat to low. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
10
Remove the roasted brisket from the oven. Let it rest for 10 minutes to cool slightly.
11
Using two forks, pull the meat apart, shredding it coarsely. Discard any large excess fat chunks if desired.
12
To assemble sandwiches, halve each French roll. Spoon 2 tablespoons of heated barbecue sauce onto the bottom half of each roll.
13
Using a slotted spoon, pile about 1 cup of shredded beef onto each sauced roll.
14
Drizzle 2-3 tablespoons of additional barbecue sauce over the meat.
15
Top with the other half of the roll. Serve immediately with extra barbecue sauce on the side.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 341kcal

% Daily Value *
Total Fat 20.5g32%
Saturated Fat 8.2g41%
Cholesterol 106mg36%
Sodium 1074mg45%
Total Carbohydrate 18g6%
Dietary Fiber 0.7g3%
Sugars 12g
Protein 35.5g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover shredded beef in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to maintain moisture.

Sauce Variations: Adjust the cayenne pepper to taste for more heat, or add smoked paprika for a deeper smoke flavor without liquid smoke.

Meat Substitution: Pork shoulder (butt) can be substituted for brisket for a similar pulled meat texture.

Cooking Tip: Ensure the brisket is fully covered with foil during roasting to keep it moist. If the meat is not tender after 3 hours, continue cooking in 30-minute increments until fork-tender.

Rolls: Traditional French rolls or hoagie rolls work best. Toasting the rolls lightly before assembling can help prevent sogginess from the sauce.

Keywords: american, barbecue, barbecued, beef, brisket, comfort food, easy, garlic, homemade sauce, lunch, main dish, potluck, roasted, sandwich, sandwiches, shredded beef, slow cooked, smoky, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/shredded-barbecued-beef-sandwiches/