Brisket Sandwiches and Potatoes

I like to call sandwiches, "Sammies" for short in case you haven't noticed already in previous posts. These Sammies were kinda special since we used brisket which is a special treat these days for us! The recipe originally came from Cook This, Not That. You can find the original recipe here: Beer Brisket.  I tweaked the original to fit our tastes and decided to make sammies with the meat. Now, Q doesn't "love" when I use beer to cook with... he says it tastes like warm beer to him. So with this meal I subbed the beer with beef broth to see how it would come out. I have to say the meat came out delicious! Since we had 2 leftover Cheesy Horseradish Potato Skins from a meal we made last week, we ate those up tonight. I'm telling ya, you gotta try those!

Here's how I made it...
4 servings

ingredients
• 1.5 lb flat cut brisket
• 2 tbsp chili powder
• 2 tsp smoked paprika
• Salt & Pepper
• 8 oz low sodium beef broth
• 1/8 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tbsp honey
• sandwich buns
• caramelized onions

directions
1. Preheat the oven to 325 degrees. Mix the spices together in a small bowl then rub the mixture all over the brisket with plenty of salt and pepper. Place the meat in a baking dish and pour half of the beef broth over it, then cover tightly with foil. Bake for 2 hours until the meat is very tender.

2. Remove the meat from the oven and uncover. Combine half of the remaining broth with the vinegar, ketchup & honey, brush this mixture over the brisket. Preheat grill over medium high and place brisket over coolest part of the grill. Cook until lightly charred all over, basting with broth mixture as it cooks. This takes about 10 minutes.

3. Remove the meat from the grill and let rest for at least 10 minutes, then slice and when ready to serve dip carved meat in the sauce and pile onto warm rolls. Toasting the rolls lightly on the grill as well will make this a perfect sandwich. Top the meat with some caramelized onions.

This meal was sooooo good - even though I refrained from going back for seconds, it was addictively good. I would highly recommend this meal. :) I think next time we make this I would add some dill pickle slices to the sammie as well for an extra tangy kick.

Enjoy!