Oklahoma Style Brisket Sandwiches
Yield
8 servingsPrep
10 minCook
3 hrsReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pound |
beef brisket
trimmed |
|
| 1 | large |
onions
sliced |
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
ketchup
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 4 | teaspoons |
brown sugar
|
|
| 2 | teaspoons |
instant coffee
granules |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef brisket
trimmed |
|
| 1 | large |
onions
sliced |
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
ketchup
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 2E+1 | ml |
brown sugar
|
|
| 1E+1 | ml |
instant coffee
granules |
|
Directions
Place brisket in a Dutch oven.
Add onion, bay leaves, ½ teaspoon salt, ¼ teaspoon pepper and water to cover (about 6 cups).
Bring to boiling.
Reduce heat and simmer, covered, for 3½ hours or until tender.
Drain, discarding cooking liquid.
Place brisket and onion in a 2 quart rectangular baking dish .
For suace, stir together ketchup, Worcestershire sauce, brown sugar, coffee granules and 2 tablespoons water.
Spoon over brisket. Bake, uncovered, in a 350℉ (180℃) oven for 15 minutes.
Thinly slice across the grain. Serve on buns or rolls.
Place remaining sauce in a gravy boat for people to help themselves! Makes 8 to 10.
