Mini Beef Brisket Sandwiches


Mini Beef Brisket Sandwiches

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    Servings and Ingredients

    Serves 60
    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


    1. 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.
    2. 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.)
    3. Serve meat on mini buns or rolls with shaved onion and (if desired) assorted mustards and horseradish sauce.

    Nutrition facts


    140 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 20mg
    • Sodium: 120mg
    • Total Carbohydrates: 8g
    • Protein: 16g

    Recipe Source:

    Try-Foods International.