Barbecue Brisket Sandwiches

Yield: 8 servings

Ingredients

• 1  cup  sliced onion, separated into rings
• 3/4  cup  bottled chili sauce
• 1/2  cup  beer
• 1  tablespoon  Worcestershire sauce
• 1  (2 1/2-pound) beef brisket
• 1  teaspoon  black pepper
• 4  garlic cloves, minced
• 1/4  cup  packed brown sugar
• 8  (2 1/2-ounce) submarine rolls

Preparation

Combine first 4 ingredients in a 6-quart pressure cooker. Bring to a boil; reduce heat, and simmer 5 minutes. Remove 1/2 cup of chili sauce mixture from pressure cooker.

Trim fat from brisket. Cut brisket in half crosswise. Rub the brisket with pepper and garlic. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid. Remove brisket from pressure cooker, and set aside. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.

Nutritional Information

Calories:

494 (28% from fat)

Fat:

15.2g (sat 4g,mono 4.9g,poly 0.4g)

Protein:

33.2g

Carbohydrate:

54.2g

Fiber:

0.9g

Cholesterol:

79mg

Iron:

5.9mg

Sodium:

886mg

Calcium:

43mg