Beef brisket slider sandwiches with white barbecue sauce
Votes: 1
Time: 8 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1132, total fat 75 G., saturated fats 21 G., proteins 49 G., carbohydrates 63 G., fiber 9 G., cholesterol 193 mg, sodium 1181 mg, sugar 13 G.
Calories 1132, total fat 75 G., saturated fats 21 G., proteins 49 G., carbohydrates 63 G., fiber 9 G., cholesterol 193 mg, sodium 1181 mg, sugar 13 G.
Valerie Bertinelli makes a delicious slow-cooker beef brisket, and she has a secret for this recipe: a packet of dry onion soup mix. This key ingredient instantly infuses the beef with incredible flavor. The meat is served on potato buns with caramelized onions and white barbecue sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brisket
- 2 onions, thinly sliced
- 1 beef brisket weighing 1.2 kg, trim off excess fat
- 1 packet (30 g) of dry onion soup mix
- 2 tsp Worcestershire sauce
White barbecue sauce
- 1 cup mayonnaise
- 3 tablespoons distilled white vinegar
- 1 teaspoon hot sauce
- 0.5 tsp garlic powder
- 12 potato buns, cut in half
- Special equipment: slow cooker
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Cooking the dish according to the recipe:
- Brisket:
Add half of the chopped onion to the slow cooker. Season one side of the brisket with salt and pepper and place it in the slow cooker, seasoned side down. Season the other side with salt and pepper. Top with the remaining onion, soup mixture, and Worcestershire sauce. - Cover and cook on high for 6 hours. Let the brisket sit in the onion juice in a warm place for 30 minutes or until ready to serve.
- White barbecue sauce:
In a bowl, combine mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt, and season generously with pepper. Refrigerate until ready to serve. - Cut the brisket in half and slice thinly across the grain. Place the brisket, onions, and barbecue sauce on potato buns.
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