Beef Brisket Sandwiches With Coleslaw


1 Red Onion

2 Cups Red Cabbage

1/4 Cup Miracle Whip Dressing

1 Bottle Bull’s-Eye Texas Style BBQ Sauce

1 Tbsp. Oil

1 Beef Brisket

1 Can, 25% Less Sodium Beef Broth

2 Garlic Cloves

12 Kaiser Rolls



  • Heat oven to 350 degrees F. Cut half the onion into thin slices; place in large bowl and add cabbage; mix lightly.
  • Mix dressing and 2 Tbsp. BBQ sauce. Add cabbage mixture and toss to coat. Refrigerate until ready to use.
  • Heat oil in large skillet. Add meat; cook for 5-8 minutes or until browned on both sides.
  • Transfer to 13X9 inch baking dish.
  • Chop remaining onion pieces; sprinkle over meat.
  • Mix broth, 1/2 cup of remaining BBQ sauce and garlic. Pour over meat. Cover and bake 2 1/2 to 3 hours or until meat is done.
  • Let stand 10 minutes.
  • Shred meat and place in a bowl.
  • Add remaining BBQ sauce. Fill each roll with 1/2 cup meat & 1/3 cup coleslaw and serve.

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