Knife and Fork Barbecued Brisket Sandwiches
2 large onions, thinly sliced 1 beef brisket (3 lbs) 1 t. ground pepper 1/4 t. salt 2 T. flour 1 bottle chili sauce (12 oz) 1/2 cup light beer 2 T. brown sugar 1 T. prepared horseradish 1 T. minced garlic (about 6 cloves) 5 submarine rolls, split and toasted
Place half of onion slices in a 4 quart slow cooker. Trim fat from meat and cut meat into large pieces to fit in slow cooker. Sprinkle with pepper and salt. Dredge meat in flour. Place on top of onion, sprinkling with any remaining flour. Add remaining half of onion. Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on High 4 to 5 hours or until meat is tender. Remove brisket and replace slow cooker cover. Shred beef with 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves. Makes 10 servings Source: Southern Living Tip: Meat shreds easier when it's still warm. Barbecued meat can be refrigerated top to 2 days. Reheat in the microwave to serve.