Recipe
Appetizer
Mini Beef Brisket Sandwiches
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 60
| Quantity | Ingredient | Add |
|---|---|---|
| 2 large onions, sliced 1/2-inch thick, divided | ||
| 2 large celery ribs, cut into 2-inch pieces, divided | ||
| 1 (7 to 8 pound) boneless beef brisket | ||
| 1 (1.3 oz) pkg beef-flavored onion soup mix | ||
| 2 tsp. dried marjoram | ||
| 6 cloves garlic | ||
| 1 ¾ c. water | ||
| 20 whole-wheat or white hot dog buns, cut into thirds | ||
| 2 large onions, quartered and shaved | ||
| Assorted mustards, optional | ||
| Creamy horseradish sauce, optional |
Directions
- Preheat oven to 250 degrees. Place half the onions and celery in a roasting pan. Trim brisket; rub with soup mix and marjoram. Place brisket on top of onions and celery. Top with remaining onions, celery and garlic. Add water and cover. Roast 3-1/2 to 4-1/2 hours or until brisket pulls apart easily.
- Remove brisket from roasting pan; discard celery and onions. Skim and discard fat in the bottom of pan. Cut brisket into three or four pieces and place in a large pan. Shred meat, placing shreds into the liquid in roasting pan. Cover and set aside. (Refrigerate and reheat before serving, if desired.)
- Serve meat on mini buns or rolls with shaved onion and (if desired) assorted mustards and horseradish sauce.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 20mg
- Sodium: 120mg
- Total Carbohydrates: 8g
- Protein: 16g
Recipe Source:
Try-Foods International.