Beef brisket is slow cooked in a savory beer and mushroom sauce to make this sandwich. Serve it with your favorite barbecue sauce.

Source: Midwest Living


Recipe Summary

20 mins
8 hrs
4 hrs 30 mins
12 hrs 50 mins
10 to 12 sandwiches


Ingredient Checklist


Instructions Checklist
  • Trim fat from brisket. Place the meat in a large resealable plastic bag set in a large dish. In a small bowl, combine chili sauce, liquid smoke, Worcestershire sauce, steak seasoning and garlic salt. Spread the seasoning mixture on the meat, coating all sides evenly. Seal bag. Marinate brisket in the refrigerator for 8 to 24 hours.

  • In a small bowl, cover the dried mushrooms with hot water, if using. Let stand 20 minutes. Drain and rinse; drain again. Squeeze out excess moisture. Slice the mushrooms crosswise. Transfer the brisket and marinade to a roasting pan. Top brisket with mushrooms, if you like, and onions. Pour beer over mushrooms and onions.

  • Cover with foil and bake brisket in a 325 degree F. oven for 4 to 4-1/2 hours or until very tender. Uncover; pour barbecue sauce over meat. Bake, uncovered, for 30 to 40 minutes or until sauce is heated through and meat is extremely tender, adding a little water if needed.

  • To serve, remove meat to a cutting board, reserving sauce mixture. Use two forks to gently separate the meat into long, thin strands. Return meat to pan with sauce mixture; stir to moisten. Spoon brisket onto bread or toasted buns. Spoon additional sauce mixture over meat, if you like. Makes 10 to 12 sandwiches.

Nutrition Facts

452 calories; fat 11g; cholesterol 92mg; saturated fat 3g; carbohydrates 42g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 9g; protein 41g; vitamin a 97.2IU; vitamin c 5.9mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 9.3mg; vitamin b6 0.5mg; folate 76.6mcg; vitamin b12 2.9mcg; sodium 1216mg; potassium 780mg; calcium 80.8mg; iron 5.6mg.