| Level: | Easy |
| Total: | 5 hr 15 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon chile flakes
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon packed light brown sugar
- Kosher salt and freshly ground black pepper
- One 3-pound brisket
- 2 tablespoons olive oil
- 2 cups Nancy’s Sweet and Tangy BBQ Sauce, recipe follows
- 1 tablespoon Worcestershire sauce
- One 12-ounce bottle lager beer or chicken broth
- 6 ciabatta sandwich rolls
- Mayonnaise, for serving
- 2 tablespoons butter
- 1/2 medium red onion, chopped
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup ketchup
- 1/2 cup packed light brown sugar
- 1/4 cup white wine vinegar
- 2 teaspoons dry mustard powder
- 1/2 teaspoon cayenne pepper, plus more if needed
- Kosher salt
Instructions
- In a medium bowl, stir to combine the chile flakes, chili powder, garlic powder, onion powder, paprika, brown sugar and some salt and pepper. Rub the spice mix on the brisket to coat. Place in a large resealable bag or dish and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 325 degrees F and position a rack in the center of the oven.
- Heat the olive oil in a large Dutch oven set over medium heat. Sear the brisket, fat-side down, until caramelized and browned, 6 to 8 minutes, then flip and cook another 5 minutes.
- Pour in the Nancy’s Sweet and Tangy BBQ Sauce, Worcestershire and beer. Bring to a simmer, then cover the pot and transfer to the oven. Cook until the brisket is tender and the internal temperature of the thickest part reads 185 degrees F on an instant read thermometer, about 2 hours 30 minutes.
- Place the brisket on a cutting board to rest for 20 minutes, and reserve the cooking sauce. Slice the brisket thinly against the grain, then return the meat to the Dutch oven and coat in the sauce. Pile the meat onto the sandwich rolls, spread some mayo on one side of the roll and then drizzle some extra sauce over the meat to serve.
- In a medium saucepan, heat the butter over medium heat. Add the onions and cook until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook 1 minute, then whisk in the tomato sauce, ketchup, sugar, vinegar, mustard, cayenne and some salt. Bring to a boil, then reduce to a simmer and cook for 45 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1068 |
| Total Fat | 64 g |
| Saturated Fat | 24 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 5 g |
| Sugar | 35 g |
| Protein | 50 g |
| Cholesterol | 225 mg |
| Sodium | 1354 mg |
Reviews
I was following a different recipe for pulled pork sandwiches, but I wanted to use this BBQ sauce recipe instead of a store bought sauce. It was delicious! It was a little tomato-y, so I added a touch of Sweet Baby Ray’s to the finished sandwich and it was so so good! Will definitely be using the sauce recipe again.
A study in how a recipe need t be complicated to be delicious. What a crowd pleaser.
Such a great recipe. Can be put together real quick with your favorite prepared bbq sauce if needed and still delicious but I recommend taking the time to make the bbq sauce in the recipe.
Absolutely fantastic. The sauce is great o all bbq too!! Winner winner! That’s for dinner. I also just used the oven at 325*. About 3 hrs. Or till 185. ^
This was by far the most tasty, tender brisket!! I wasn’t able to make her sauce so I used our favorite bbq sauce! I also reduced the temp of oven and cooked a little longer. I will make this again and again!
My husband saw Nancy prepare this on tv and asked for it. Since I had a tri tip in the freezer, I decided to see how it would work with that. I find it hard to believe that the brisket would be any better! I will say that I cheated and did not make the BBQ sauce but used a bottled sauce that we like. This is a keeper that we will make many times. Next time I will try it with brisket. Thanks, Nancy.
Finally a brisket that I did not ruin! This was amazingly easy to make and everyone loved it. Many compliments when it was in the oven too. First time we saved the left overs for next day.
Awesome! BBQ sauce is perfect…meat was very flavorful. Will make again! Thank you for the recipe.
Just tried this for New Years Eve(2017) It’s like corned beef (because of the color-paprika) but is the best BBQ brisket I ever made or had! Simple and fun to make. Make her BBQ sauce….it’s awesome!
I can make them for dinner!