Best 7 Bbq Brisket Sandwich With Caraway Coleslaw Recipes

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Indulge in a tantalizing culinary journey with our BBQ Brisket Sandwich and Caraway Coleslaw recipes. Embark on a barbecue odyssey, where smoky and succulent brisket takes center stage, nestled between two slices of toasted bread. Allow the tangy BBQ sauce to tantalize your taste buds as it harmonizes perfectly with the tender, fall-off-the-bone brisket. Alongside this sandwich sensation, relish the crisp and refreshing Caraway Coleslaw, a delightful symphony of shredded cabbage, carrots, and a hint of caraway seeds, dressed in a tangy, creamy sauce. These culinary masterpieces promise an explosion of flavors and textures that will leave you craving more.

Let's cook with our recipes!

BBQ BEEF BRISKET SANDWICHES WITH COLESLAW



BBQ Beef Brisket Sandwiches with Coleslaw image

Two hands (and napkins) required here. That's what it takes to get a hold of this beefy BBQ brisket and coleslaw-filled sandwich dripping with sauce.

Provided by My Food and Family

Categories     Lunch

Time 3h30m

Yield 12 servings

Number Of Ingredients 9

1 red onion, divided
2 cups each shredded green and red cabbage
1/4 cup MIRACLE WHIP Dressing
1 bottle (19.5 oz.) HEINZ BBQ Sauce Texas Bold & Spicy, divided
1 Tbsp. oil
1 beef brisket (3 lb.), trimmed
1 can (14.5 oz.) fat-free reduced-sodium beef broth
2 cloves garlic, minced
12 kaiser rolls, partially split

Steps:

  • Heat oven 350ºF.
  • Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
  • Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
  • Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
  • Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

Nutrition Facts : Calories 400, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

BRISKET SANDWICH



Brisket Sandwich image

Provided by Food Network

Time 8h55m

Yield 30 servings

Number Of Ingredients 39

1/4 cup paprika
1/4 cup freshly ground black pepper
1/8 cup salt
1/4 cup brown sugar
2 tablespoons chili powder
1/4 cup garlic powder
10-pound brisket
7 slices bacon, cut in 1-inch pieces
3 yellow onions, julienne
3 tomatoes, sliced
2 ribs celery, cut in 1/2
3 jalapenos
1 red pepper, seeded and julienne
3 carrots, julienne
12 ounces oatmeal stout
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
Handful garlic, about 12 cloves
Whole-wheat buns
Sliced red onion and pickles, for serving
Olive oil
4 shallots, diced
1 (No.10) can diced tomatoes
64-ounce can sliced peaches
16 ounces dried figs, stems removed
1 stem rosemary, leaves picked
1/2 cup balsamic vinegar
1/4 cup stone-ground mustard
1 lemon, juiced
1/3 cup packed ground fresh ginger
4 cups fresh orange juice
2 cups white tequila (can use reposado but not anejo - unless you really like that flavor)
1 tablespoon dry mustard
8 ancho chiles
1 tablespoon sambal oelek
2 teaspoons salt
1 cup brown sugar
1 can anchovies, minced
10 cloves garlic, peeled

Steps:

  • Mix all of the dry rub ingredients together in a small bowl. Dab the brisket dry with paper towels. Coat the brisket all over with the dry rub. Make a mesquite fire inside the oven of a smoker. A combination of charcoal and mesquite chips (wet) is fine. Put the brisket on the right side of the grates in the main oven of the smoker. Damp down the fire. Leave the brisket to smoke until the fire burns out.
  • In the meantime, In a large skillet, saute the bacon and vegetables until they are moist. Put them into a 6-inch deep, full-sized, hotel pan. Add the brisket, beer, vinegar, Worcestershire and garlic. Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil. Cook overnight in a 250 degree F oven.
  • Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles.
  • Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat. Add the shallots and saute for a couple of minutes. Add the remaining ingredients and bring to slow boil - be careful not to burn. Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate). Cool. Add the sauce to a food processor and blend to combine. Dilute with brisket pan juice before using.

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW



Pulled Pork Sandwich with BBQ Sauce and Coleslaw image

Provided by Amanda Freitag

Categories     main-dish

Time 9h45m

Yield 15 sandwiches

Number Of Ingredients 23

1 1/2 cups ketchup
1/2 cup yellow mustard
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 yellow onion, thinly sliced
4 medium cloves garlic, crushed
2 cup chicken stock or low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon packed dark brown sugar
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork
butt), twine or netting removed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
2 large carrots, finely shredded
1/2 red onion, finely sliced
3/4 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
15 soft hamburger buns

Steps:

  • For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
  • Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
  • For the pulled pork: Preheat the oven to 275 degrees F.
  • Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
  • Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
  • If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
  • For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
  • Serve the pulled pork on buns topped with coleslaw.

WOODROW'S COFFEE BBQ BRISKET SANDWICH



Woodrow's Coffee BBQ Brisket Sandwich image

Provided by Food Network

Categories     main-dish

Time 21h25m

Yield 5 servings

Number Of Ingredients 23

1/2 cup smoked paprika
1/2 cup brown sugar
1/4 cup chili powder
1/4 cup salt
1/4 cup black pepper
6 tablespoons granulated garlic
6 tablespoons onion powder
1 1/2- to 2 pounds beef brisket, preferably Angus
1 1/4 cups vegetable oil
1 tablespoon butter
1 clove garlic, chopped
1/2 shallot, chopped
1 quart BBQ sauce (any kind'll do)
2 cups your favorite coffee (brewed liquid, not grounds)
1 bay leaf
5 brioche burger buns
1/4 stick (2 tablespoons) butter, melted
Oil, for frying
1 Idaho potato, cut into thin shoestrings (use a mandoline if possible)
2 jalapenos, sliced thin
Salt and pepper
1 onion, sliced thin
5 slices yellow Cheddar (or your favorite cheese)

Steps:

  • For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside.
  • For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on.
  • Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside.
  • Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, "oil, rub, oil.")
  • Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.)
  • Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F.
  • Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan.
  • Transfer to the oven and roast for 12 hours or overnight. Let cool.
  • For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside.
  • Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides.
  • Heat the oil in a deep-fryer to 350 degrees F.
  • Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside.
  • Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing.
  • Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside.
  • Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids...DONE!

CARAWAY COLESLAW



Caraway Coleslaw image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dijon mustard
3 tablespoons apple cider vinegar
2 teaspoons caraway seeds
1 tablespoon mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated

Steps:

  • In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
  • Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
  • Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

AUNTIE'S CARAWAY COLESLAW



Auntie's Caraway Coleslaw image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 cups thinly sliced white cabbage
2 cups thinly sliced red cabbage
1 medium carrot, washed and grated
2 teaspoons caraway seeds
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons Dijon mustard
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
Pinch of sea salt and freshly ground black pepper to taste

Steps:

  • Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well.

BBQ BEEF BRISKET SANDWICHES



BBQ Beef Brisket Sandwiches image

Slow-cooked seasoned brisket shredded and prepared for tantalizing barbeque sandwiches. Enjoy on your favorite bread.

Provided by Gary

Categories     100+ Everyday Cooking Recipes

Time 9h20m

Yield 8

Number Of Ingredients 9

2 teaspoons celery salt
2 teaspoons ground black pepper
1 ½ teaspoons salt
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
3 pounds beef brisket
1 cup Russian dressing
1 cup hickory-flavored barbeque sauce

Steps:

  • Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
  • Cook on Low until beef is tender, about 8 hours.
  • Transfer beef to a cutting board; shred into small pieces using 2 forks.
  • Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
  • Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

Nutrition Facts : Calories 452 calories, Carbohydrate 22 g, Cholesterol 69.9 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 2011.2 mg, Sugar 16.3 g

Tips:

  • Choose the right cut of brisket: Look for a brisket that is well-marbled with fat, as this will help keep the meat moist during cooking.
  • Trim the brisket: Remove any excess fat from the brisket, leaving a thin layer of fat on top.
  • Season the brisket generously: Use a combination of salt, pepper, and your favorite spices to season the brisket.
  • Cook the brisket low and slow: The best way to cook a brisket is to cook it low and slow, at a temperature of around 225 degrees Fahrenheit. This will allow the brisket to cook evenly and develop a tender, flavorful crust.
  • Use a smoker or a grill: You can cook a brisket in a smoker or on a grill. If you are using a grill, be sure to use a smoker box to add smoke flavor to the meat.
  • Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.

Conclusion:

Making a barbecue brisket sandwich with caraway coleslaw is a great way to enjoy a classic American dish. By following these tips, you can make a brisket sandwich that is tender, flavorful, and sure to please everyone at your table. Serve the brisket sandwich with your favorite sides, such as baked beans, potato salad, or coleslaw, for a complete meal.

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