BBQ Beef Brisket Sandwich with Coleslaw***

By boscobojo

Ingredients

• 1 red onion, divided
• 2 cups each shredded green and red cabbage
• 1/4 cup MIRACLE WHIP Dressing
• 1 bottle (17.5 oz.) BULL'S-EYE Texas Style Barbecue Sauce, divided
• 1 Tbsp. oil
• 1 beef brisket (3 lb.), trimmed
• 1 can (14.5 oz.) fat-free reduced-sodium beef broth
• 2 cloves garlic, minced
• 12 kaiser rolls, partially split

Preparation

Step 1

HEAT oven 350ºF.

CUT half the onion into thin slices; place in large bowl. Add cabbages; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.

HEAT oil in large skillet. Add meat; cook 5 min. or until browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.

BAKE 2-1/2 to 3 hours or until meat is done (160ºF). Let stand, covered, 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.

FILL each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

MAKE AHEAD
For more flavor, prepare shredded meat mixture ahead of time. Cool, then refrigerate until ready to serve. Reheat, then spoon into rolls; top with coleslaw as directed.