Beef BBQ w/ Cole Slaw on Rolls
Move over Texas BBQ this is a winner.
Ingredients
- 1 Large Thick Beef Brisket
- 2 cups Catsup
- 1 cup Brown Sugar
- ½ cup White Rice Vinegar
- 1 can Diced Tomatoes
- ½ cup Apricot Preserve
- ¼ cup Dijon Mustard
- 2 tbsp Salt
- 1 tbsp Black Pepper
- ¼ cup Sriracha Hot Sauce (or your favorite hot sauce)
- 1 Large Onion Roughly Chopped
- 1-2 Jalapeños
- 3 cloves Garlic
- 1 tsp Cumin
Assemble
- Cole Slaw (prepared separately)
- Bread Rolls
Instructions
- Clean and trim Large Thick Beef Brisket leaving most of the white fat intact. Place in a deep baking dish with a lid.
- In mixing bowl blend Catsup, Brown Sugar, White Rice Vinegar, Diced Tomatoes, Apricot Preserve, Dijon Mustard, Salt, Black Pepper, Sriracha Hot Sauce (or your favorite hot sauce), Onion, Jalapeños, Garlic and Cumin. Pour all over beef.
- Roast in a 275℉ oven for 4-5 hours or until beef is super tender.
- At this point you can pull the beef to serve pulled shredded bbq beef or remove beef reserving sauce and let cool and refrigerate overnight. Then slice cold beef and place in baking dish overlapping meat and pour reserved sauce and heat in a moderate oven until beef is hot.
- This is perfect BBQ beef for sandwiches with creamy Cole Slaw. Place beef on Roll and top with Cole Slaw.
