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Victorinox

Victorinox ®

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American Brisket Sandwich

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Nothing more delicious and juicy than this brisket sandwich with a touch of BBQ sauce. With this recipe to make brisket, you will learn to prepare it step by step and from the comfort of your home. Accompany it with purple cabbage salad and potato wedges, and although this recipe goes to the oven, you can also do it on the grill and charcoal, it will be very tasty.
Learn more about Victorinox ®

Ingredients

8 portions
  • 1/2 cups onion powder
  • 1/4 cups garlic powder
  • 1/4 cups paprika
  • 1/4 cups cumin powder
  • 1/4 cups oregano
  • 1/4 cups raw sugar
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 3 kilos brisket
  • 4 cups beef broth
  • 1 cup BBQ sauce
  • 1 cup purple cabbage, in strips
  • 1/4 cups onion, finely chopped
  • 1/2 cups yogurt
  • 1/2 cups mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • to taste salt
  • to taste black pepper
  • enough mayonnaise
  • potatoes, gajo to accompany
  • enough light beer, To accompany
  • hamburger buns

Preparation

Mix the onion powder with the garlic powder, paprika, cumin, oregano, muscovado sugar, salt and black pepper in a bowl.
On a baking sheet, cover the brisket with the spices. Pour the beef stock and bake for 3 hours. Halfway through cooking, add the BBQ sauce and bathe with its juices.
Remove from the oven and let stand for 10 minutes.
On a board, cut the brisket into slices with your Swiss Classic knife, edged with Victorinox alveoli.
For the coleslaw, mix the purple cabbage, onion, yogurt, mayonnaise, white vinegar, sugar, salt and pepper in a bowl.
Place the bread, spread the mayonnaise and fill with the brisket and coleslaw, cover. Accompany with potato wedges and enjoy.

PRESENTATION

Accompany with potato wedges.

TIPS

You can also do it on the grill and charcoal, it will be delicious.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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