BBQ Beef Brisket Sandwiches with Coleslaw

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.  Enjoy and wear white at your own risk!

BBQ Beef Brisket Sandwiches with Coleslaw

Ingredients:

• 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
• 2 kaiser rolls, partially split
  Directions:
  • 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 13×9-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.