Preheat a medium saucepan over medium-high heat.
Saute the onion and bell pepper until just turning translucent, 5-7 minutes. Add the garlic and saute another minute or so until it turns golden.
Add the remaining sauce ingredients. Bring to a simmer and cook 10 minutes.
Meanwhile, shred or finely chop the leftover beef brisket.
Fold the sauce into the chopped brisket and cook another 5 minutes.
Serve on toasted rolls.
First time I made this, I used the leftovers of a Waygu brisket that World Championship Pitmaster, Chris Lilly, had used for a KCBS BBQ cookoff in Knoxville in 2013.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (619g)|
|Recipe Makes: 1|
|Calories from Fat: 220 (50%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 61mg||19 %|
|Sodium 4841.9mg||167 %|
|Potassium 2133.6mg||56 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 47.4g|
|Protein 8.4g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 437
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!