Recipe of the Week




Prep Time: 45 Minutes
Yields: 6 Servings

Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an extremely interesting and unique barbecue sandwich. Using whole wheat buns or tortilla wraps and remembering the skin is removed from the chicken and 75% of the fat is cooked off during barbecuing, makes this dish a lighter and healthier sandwich option.

4 cups pulled brisket meat or other barbecue meat
6 whole wheat slider buns or tortilla wraps
¼ cup vegetable oil
1 cup coarsely chopped onions 
½ cup chopped celery 
¼ cup thinly sliced garlic 
½ tsp red pepper flakes
1½ cups barbecue sauce 
½ cup water or beef stock
salt and cracked black pepper to taste 
¼ cup chopped parsley

NOTE: You should pull the meat from the bones of barbecue prior to refrigerating, thus making the job easier. Coarsely chop the meat into ¼-inch chunks, and mixing varieties is acceptable. In a large Dutch oven, heat oil over medium-high heat. Add onions, celery and garlic. Sauté 3–5 minutes or until vegetables are wilted. Add pepper flakes and chopped meat, blending well into vegetables. Blend in barbecue sauce and water or beef stock. Bring to a simmer, reduce to low and allow to cook 30 minutes, stirring occasionally. A little water may be added to retain moisture. Season with salt and pepper, add parsley and cook 5 additional minutes. When meat is tender and stringy, remove from heat to use for sandwiches or package for freezer. You may wish to dress the sandwich with lettuce and tomatoes or coleslaw.


































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