Bbq Beef On A Bun Recipe
shredded mesquite-smoked beef brisket simmered in our sassy BBQ sauce and stacked on a brioche bun with slaw
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Ingredients
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Beef & Sauce
Creamy Slaw
Assembly
Method
Beef & Sauce
- 1
Prep shredded brisket
If your brisket is in large pieces, use two forks to shred into bite-sized pieces (about 1–1½ inch). Remove and discard any large fat pieces. Place shredded beef in a large bowl or directly into a wide saucepan.
- 2
Make the BBQ sauce
In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, kosher salt and liquid smoke (if using) until smooth.
- 3
Combine and simmer
Heat a large skillet or saucepan over medium heat. Add the shredded brisket and beef broth (or reserved pan juices) and stir to loosen any browned bits from the pan. Pour the prepared BBQ sauce over the meat, stirring until meat is evenly coated. Bring to a gentle simmer, then reduce heat to low.
- 4
Simmer to meld flavors
Cover and simmer gently for 15–25 minutes, stirring occasionally. The sauce should thicken slightly and cling to the meat. If it becomes too thick, add up to 1/4 cup additional beef broth. Taste and adjust seasoning with salt, pepper or a touch more brown sugar or vinegar for balance.
- 5
Keep warm
When ready to serve, keep the sauced brisket warm over the lowest heat setting or transfer to a covered serving dish.
Creamy Slaw
- 6
Combine shredded green cabbage, red cabbage and carrot in a medium bowl; toss to mix evenly.
- 7
In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed (if using), salt and black pepper until smooth.
- 8
Pour the dressing over the cabbage mixture and toss until everything is coated. Taste and adjust seasoning — add more vinegar for tang, honey for sweetness, or salt and pepper as needed. Refrigerate at least 15 minutes to let flavors meld; up to 1 hour is fine.
Assembly
- 9
- 10
Stack the sandwich: place a toasted bottom bun on a plate, mound about 1/3 to 1/2 cup of sauced shredded brisket per sandwich (adjust to preference). Top the meat with about 1/4 to 1/3 cup of creamy slaw. Add pickles if using, then crown with the top bun.
- 11
Serve: serve immediately while the beef is hot and the buns are slightly crisp. Provide extra BBQ sauce on the side if desired.