Smoky Barbecued Beef Sandwiches

Smoky Barbecued Beef Sandwiches

Smoky Barbecued Beef Sandwiches


Makes 6 servings


2 large onions, cut into thin slices
1 beef brisket (about 3 pounds), trimmed
1/2 teaspoon salt
3/4 cup beer (not dark)
1/2 cup packed light brown sugar
1/2 cup ketchup
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon plus 1-1/2 teaspoons soy sauce
2 cloves garlic, minced
2 whole canned chipotle peppers in adobo sauce, finely chopped*
1 teaspoon adobo sauce from can**
6 hoagie or kaiser rolls, split and toasted

*Canned chipotle peppers can be found in the Mexican section of most supermarkets or gourmet food stores.

**For spicier flavor, add 1 to 2 teaspoons additional sauce.


  1. Preheat oven to 325°F. Separate onion slices into rings. Place in bottom of large roasting pan.
  2. Place brisket, fat side up, over onions; sprinkle with salt. Combine remaining ingredients except rolls in small bowl; pour over brisket.
  3. Cover with heavy-duty foil or roasting pan lid. Roast in oven 3 to 3-1/2 hours until brisket is fork-tender.
  4. Transfer brisket to cutting board, leaving sauce in pan; tent brisket with foil. Let stand 10 minutes. (Brisket and sauce may be prepared ahead to this point; cool and cover separately. Refrigerate up to 1 day before reheating and serving.)
  5. Skim fat from pan juices with large spoon; discard fat. Transfer juices to large saucepan. Cook over medium heat until thickened, stirring frequently.
  6. Trim fat from brisket; carve brisket across the grain into thin slices. Return slices to sauce; cook until heated through, coating slices with sauce. Serve slices and sauce in rolls.

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