BARBECUED BEEF SANDWICHES|
1 (4 to 5 lb.) beef brisket
salt and pepper to taste
Best Barbecue Sauce
assorted sandwich rolls
Best Barbecue Sauce:
3 (8 oz.) cans tomato sauce
1/2 c. water
1/2 c. chopped onion
1 garlic clove, minced
1/4 c. red wine vinegar
3 Tbsp. Worcestershire sauce
1/3 c. brown sugar, firmly
2 Tbsp. honey
2 tsp. dry mustard
1 tsp. chili powder
1 tsp. salt
dash of liquid smoke, if
Preheat oven to 325 degrees. Sprinkle brisket with salt and
pepper. Roast in covered roasting pan 3 to 4 hours until
tender when pierced with a fork. Cool and refrigerate.
Prepare Best Barbecue Sauce; set aside. Cut excess fat from
beef. Slice meat into thin slices. Place a layer of meat in
the bottom of a large oven-to-table casserole dish. Spread
with a layer of Best Barbecue Sauce. Continue layering meat
and sauce until all is used. Cover with aluminum foil. May be
refrigerated up to 2 days or frozen. Before serving sandwich-
es, bring meat and sauce mixture to room temperature. Preheat
oven to 350 degrees. Bake 1 hour or until heated through. Serve with
assorted sandwich rolls. Makes 10 to 12 servings.
Best Barbecue Sauce: Mix all ingredients in a medium
saucepan. Bring to boil. Lower heat and simmer, uncovered, 30
minutes, stirring occasionally. May be frozen. Makes 4 cups.
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