Barbecue Sauced Brisket Topped With Jicama Slaw On A Bun Recipe
- Yield: 9 servings
- Barbecue Sauced Brisket Topped With Jicama Slaw On A Bun
Ingredients
Barbecue Sauce
- 3 cup ketchup
- 3/4 cup corn syrup, dark
- OR honey
- 6 tbsp orange juice concentrate
- 1 1/2 tbsp red wine vinegar
- 1 tbsp Durkee® Onion, Minced
- 1 1/2 tsp Durkee® Barbecue Seasoning
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp Durkee® Chili Powder, Light
- 1/2 tsp Durkee® Mustard, Ground
- 1/4 tsp Durkee® Garlic, Powder
Brisket
- 4 pounds brisket, well trimmed
- 3 tbsp Durkee® Barbecue Seasoning
- 9 burger buns
Jicama Slaw
- 3 1/2 cup shredded cabbage
- 3/4 cup jicama, cut 1/8 x 1/8 x 1 1/2 inches
- 3 tbsp thinly sliced green onions
- 3 tbsp diced red bell pepper, 1/4-inch
- 1/2 cup mayonnaise
- 1 1/2 tbsp sugar
- 1/2 tsp Durkee® Seasoning Salt
- 1/4 tsp Durkee® Celery Seed
- 1/8 tsp Durkee® Black Pepper, Regular Grind
Directions
- Preheat oven to 350°F. Rub 3 tablespoons barbecue seasoning on both sides of brisket. Place brisket in shallow baking pan. Add 1 cup water to pan. Cover pan tightly with foil.
- Bake 3 to 4 hours until brisket is very tender. Remove from oven and let meat rest 10 minutes.
- Slice brisket into thin slices approximately 1/4-inch thick. Simmer briefly in Barbecue Sauce, if desired. Combine all Barbecue Sauce ingredients in a medium saucepan over medium heat. Stir to combine. Simmer 30 minutes or until thickened.
- To prepare Jicama Slaw, combine all vegetables in large bowl. Combine mayonnaise, sugar and spices in small bowl. Add dressing to slaw and stir until combined. Chill until ready to serve.
- Assemble the sandwich on bun with 4 ounce serving of brisket with Barbecue Sauce topped with 1/2 cup Jicama Slaw. If desired, serve Barbecue Bean Medley on the side.
