Ingredients with Measurements:
- 1 pound beef brisket
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 sandwich buns
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Place beef brisket in a slow cooker and pour the barbecue sauce mixture over it.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and falls apart easily.
4. Remove the beef from the slow cooker and shred it with two forks.
5. Return the shredded beef to the slow cooker and mix it with the sauce.
6. Toast the sandwich buns and fill them with the barbecue beef mixture.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 hours on low or 4-6 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
4 sandwiches
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 51g
Protein: 36g
Sodium: 950mg
Sugar: 26g
Substitutions for ingredients:
- Beef brisket can be substituted with chuck roast or pork shoulder.
- Barbecue sauce can be substituted with any other type of sauce, such as honey mustard or teriyaki.
- Apple cider vinegar can be substituted with white vinegar or lemon juice.
- Brown sugar can be substituted with honey or maple syrup.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add sliced onions or peppers to the slow cooker for extra flavor.
- Top the sandwiches with coleslaw or pickles for a crunchy texture.
- Use different types of bread, such as ciabatta or sourdough, for a different taste.
- Add cheese to the sandwiches for a gooey texture.
Tips and tricks:
- Use a meat thermometer to ensure the beef is cooked to the right temperature (145°F for medium-rare, 160°F for medium, and 170°F for well-done).
- Let the beef rest for a few minutes before shredding it to allow the juices to redistribute.
- Use a fork to remove any excess fat from the beef before shredding it.
- Freeze any leftover barbecue beef for up to 3 months.
Storage instructions:
Store leftover barbecue beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the barbecue beef in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sandwiches on a platter with a side of potato chips or sweet potato fries.
Garnishes:
Garnish the sandwiches with chopped parsley or cilantro for a pop of color.
Pairings:
Pair the sandwiches with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve the sandwiches with a side of coleslaw or potato salad.
Troubleshooting advice:
- If the beef is tough, it may need to cook for longer in the slow cooker.
- If the sauce is too thin, mix in a tablespoon of cornstarch to thicken it.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the beef is cooked to the right temperature.
- Store leftover barbecue beef in the refrigerator within 2 hours of cooking.
Food history:
Barbecue beef sandwiches are a popular dish in the southern United States, where barbecue is a beloved culinary tradition.
Flavor profiles:
The barbecue beef has a sweet and tangy flavor, with hints of smokiness from the paprika.
Serving suggestions:
Serve the sandwiches with a side of chips or fries for a classic American meal.
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