Texas Brisquet

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Prep Time: 30 minutes
Cook Time: 3 hours
Resting Time: 30 minutes
Servings: 2
Calories: 880kcal

Ingredients

For the Texas Brisket Sandwich:

  • 1 TBSP Brown sugar
  • 1 TBSP Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Cayenne pepper
  • 1/2 lb Beef brisket
  • 1/4 cup Beef broth
  • 1/2 cup Barbecue sauce
  • 2 Hamburger buns
  • 6 Pickle slices (optional, for serving)

For the Brazilian Tomato Slaw:

  • 2 cups Tomatoes diced
  • 1/4 Cucumber quartered and thinly sliced
  • 1/2 Red bell pepper seeded and diced
  • 1/4 cup Onion diced
  • 1/4 cup Fresh parsley finely chopped
  • 2 TBSP Lime juice
  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP Scallions diced
  • 2 TBSP Fresh cilantro finely chopped
  • 1 TBSP Apple cider vinegar
  • Salt and pepper to taste

For the Chipotle Sweet Potatoes:

  • 2 Sweet potatoes peeled and cut into wedges (about ½ lb per portion)
  • 2 TBSP Butter melted
  • 1.5 TBSP Brown sugar
  • 1/2 TBSP Onion powder
  • 1/2 TBSP Garlic powder
  • 1/2 TBSP Chipotle powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

For the Amber Ale:

  • 24 oz Amber ale cold
US Customary - Metric

Instructions

  • Prep all ingredients per instructions above.

Texas Brisket Sandwich:

  • Preheat the oven to 325℉ (162℃).
  • Mix together the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the dry rub.
  • Pat the brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap the brisket well in foil wrap.
  • Place the brisket on a baking sheet fat side up. Cook for 3 hours.
    (can be made in advance and rewarmed in a 350℉ (176℃) oven).
  • Then set aside to rest for about 30 minutes before slicing.
  • While the brisket is resting, warm the barbecue sauce in a saucepan over low heat.
  • Slice the brisket against the grain into thin slices.

Brazilian Tomato Slaw:

  • Mix all ingredients for slaw. Let stand at room temperature until flavors combine, about 3 hours.

Chipotle Sweet Potatoes:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Toss sweet potatoes and melted butter together in a large bowl.
  • Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
  • Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

To Serve:

  • Assemble the Texas brisket sandwich by placing slices of brisket on the hamburger buns, topping with barbecue sauce, and optional pickle slices. Serve with chipotle sweet potatoes, Brazilian tomato slaw, and a cold amber ale.

Nutrition

Calories: 880kcal | Carbohydrates: 132g | Protein: 37g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 2889mg | Potassium: 2199mg | Fiber: 15g | Sugar: 59g | Vitamin A: 38142IU | Vitamin C: 85mg | Calcium: 268mg | Iron: 9mg

Texas Brisquet

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Servings 2
Calories 880 kcal

Ingredients
 
 

For the Texas Brisket Sandwich:

  • 1 TBSP Brown sugar
  • 1 TBSP Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Cayenne pepper
  • 1/2 lb Beef brisket
  • 1/4 cup Beef broth
  • 1/2 cup Barbecue sauce
  • 2 Hamburger buns
  • 6 Pickle slices (optional, for serving)

For the Brazilian Tomato Slaw:

  • 2 cups Tomatoes diced
  • 1/4 Cucumber quartered and thinly sliced
  • 1/2 Red bell pepper seeded and diced
  • 1/4 cup Onion diced
  • 1/4 cup Fresh parsley finely chopped
  • 2 TBSP Lime juice
  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP Scallions diced
  • 2 TBSP Fresh cilantro finely chopped
  • 1 TBSP Apple cider vinegar
  • Salt and pepper to taste

For the Chipotle Sweet Potatoes:

  • 2 Sweet potatoes peeled and cut into wedges (about ½ lb per portion)
  • 2 TBSP Butter melted
  • 1.5 TBSP Brown sugar
  • 1/2 TBSP Onion powder
  • 1/2 TBSP Garlic powder
  • 1/2 TBSP Chipotle powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

For the Amber Ale:

  • 24 oz Amber ale cold

Instructions
 

  • Prep all ingredients per instructions above.

Texas Brisket Sandwich:

  • Preheat the oven to 325℉ (162℃).
  • Mix together the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the dry rub.
  • Pat the brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap the brisket well in foil wrap.
  • Place the brisket on a baking sheet fat side up. Cook for 3 hours.
    (can be made in advance and rewarmed in a 350℉ (176℃) oven).
  • Then set aside to rest for about 30 minutes before slicing.
  • While the brisket is resting, warm the barbecue sauce in a saucepan over low heat.
  • Slice the brisket against the grain into thin slices.

Brazilian Tomato Slaw:

  • Mix all ingredients for slaw. Let stand at room temperature until flavors combine, about 3 hours.

Chipotle Sweet Potatoes:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Toss sweet potatoes and melted butter together in a large bowl.
  • Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
  • Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

To Serve:

  • Assemble the Texas brisket sandwich by placing slices of brisket on the hamburger buns, topping with barbecue sauce, and optional pickle slices. Serve with chipotle sweet potatoes, Brazilian tomato slaw, and a cold amber ale.

Nutrition

Calories: 880kcalCarbohydrates: 132gProtein: 37gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 100mgSodium: 2889mgPotassium: 2199mgFiber: 15gSugar: 59gVitamin A: 38142IUVitamin C: 85mgCalcium: 268mgIron: 9mg
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