Best 2 Southwestern Pulled Brisket Sandwiches Recipes

The aroma of southwestern spices, the tender texture of pulled brisket, and the fluffy embrace of toasted buns combine to create a harmonious symphony in a dish that will tantalize your taste buds and leave you craving for more: southwestern pulled brisket sandwiches. With a blend of smoky, savory, and slightly spicy flavors, this sandwich is a true culinary delight. From selecting the perfect cut of brisket to mastering the art of slow cooking, and choosing the right toppings and sides, this guide will walk you through each step of creating this mouthwatering dish that is sure to be a hit at your next backyard barbecue or family gathering.

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SOUTHWESTERN PULLED BRISKET SANDWICHES

Southwestern Pulled Brisket Sandwiches image

A great alternative to hamburgers, hot dogs, or pork barbeque. Please note that the recipe calls for two whole chipotle chiles; not two cans of chipotle chiles. We actually removed the meat from our slow cooker to pull and chop it and served the sauce on the side (strained of all the onion, bay leaves and garlic). This way each person can decide how much sauce to use.

Provided by Juenessa

Categories Lunch/Snacks

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs beef brisket
kosher salt
fresh ground black pepper
2 tablespoons vegetable oil
5 garlic cloves, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2 ounce) can whole canned tomatoes, with their juices
2 whole chipotle chiles in adobo (canned chipotle chiles)
2 bay leaves
3 tablespoons molasses
soft sandwich bun
pickled jalapeno pepper

Steps:

Season the beef generously with salt and pepper, to taste.
Heat a large, heavy skillet over medium-high heat.
Add the oil and heat just until beginning to smoke.
Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
Transfer the meat to the slow cooker; leave the skillet on the heat.
Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
Stir in water and pour the mixture over the brisket.
Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
Remove and discard bay leaves.
Pile the meat on sandwich buns and serve with jalapenos.
(This is also great rolled up in tortillas.).

SOUTHWESTERN PULLED BRISKET SANDWICHES

SOUTHWESTERN PULLED BRISKET SANDWICHES image

Categories Soup/Stew Beef

Number Of Ingredients 17

Ingredients

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole chipotle chiles en adobo from a can
2 bay leaves
3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos

Steps:

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat. Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours. To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

Tips:

Choose a good quality brisket. Look for one that is well-marbled and has a nice fat cap.
Use a dry rub to flavor the brisket. This will help to create a delicious crust on the outside of the meat.
Cook the brisket low and slow. This will help to tenderize the meat and make it fall apart easily.
Don't be afraid to experiment with different cooking methods. You can cook the brisket in a smoker, a Dutch oven, or even a slow cooker.
Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will help to keep the juices in the meat.

Conclusion:

Pulled brisket sandwiches are a delicious and easy meal that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or even just a weeknight dinner. With a little planning and effort, you can make pulled brisket sandwiches that will impress your friends and family.