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Saturday, January 22, 2011

Brisket Sloppy Joes

Brisket Sloppy Joes

Chop leftover Slow-Cooked Brisket and load up the sauce with veggies and some sweet and spicy seasonings and you get a great alternative to the traditional Sloppy Joe filling. These are best served open-face with a fork and knife. If you like your Joes extra sloppy, add more sauce along with the meat.

Yields: 4 servings, about 1 cup each
Total Time: 30 min
Prep Time: 20 min

  • 1 tablespoon(s) extra-virgin olive oil
  • 1 green bell pepper, seeded and diced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 can(s) (14-ounce) diced tomatoes, drained
  • 2 teaspoon(s) chili powder
  • 1/4 teaspoon(s) salt
  • 3 cup(s) chopped Slow-Cooked Brisket
  • 2 cup(s) Onion Gravy from brisket, or more if desired
  • 2 tablespoon(s) molasses
  • 2 tablespoon(s) brown sugar
  • 4 whole-wheat or onion buns, split and warmed

  1. Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeño (if using) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add tomatoes, chili powder, and salt and cook, stirring, for 1 minute. Add the brisket and the gravy, molasses and brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors.
  2. Serve on warm buns.

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