Southwestern Pulled Brisket Sandwiches
Sink your teeth into the bold, smoky flavors of Southwestern Pulled Brisket Sandwiches, a crowd-pleasing recipe that’s perfect for casual gatherings or a satisfying weeknight meal. This tender, slow-cooked brisket is seasoned with a robust blend of chili powder, cumin, smoked paprika, and garlic, then braised for hours in a rich sauce of crushed tomatoes, beef broth, and chipotle in adobo. The result? Juicy, fork-tender meat bursting with southwestern spices. Piled high on buttery brioche buns and topped with a zesty homemade chipotle slaw made from fresh cabbage, shredded carrots, and a tangy lime dressing, every bite is a mouthwatering balance of smoky heat and crisp freshness. Ready in just 30 minutes of prep and slow-cooked to perfection, these sandwiches are the ultimate comfort food with a Tex-Mex twist. Perfectly suited for game day, BBQs, or meal prepping, this recipe is a must-try for brisket lovers.
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1.5 cups Beef broth
- 1 cup Crushed tomatoes
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 2 tablespoons Chipotle in adobo sauce
- 6 Brioche buns
- 2 cups Shredded cabbage
- 1 medium Carrot, shredded
- 1.5 tablespoons Mayonnaise
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 0.25 teaspoon Salt (for slaw)
- 0.25 teaspoon Pepper (for slaw)
Instructions
Preheat your oven to 300°F (150°C).
Trim any excess fat from the brisket and pat it dry with paper towels.
Combine salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder in a small bowl. Rub this spice mixture all over the brisket.
In a large Dutch oven or any heavy oven-safe pot, heat olive oil over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove the brisket and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the beef broth, crushed tomatoes, apple cider vinegar, brown sugar, and chipotle in adobo sauce. Stir well to combine.
Return the seared brisket to the pot, spooning some of the sauce over the top. Cover with a lid and place in the preheated oven. Cook for 4-5 hours or until the brisket is fork-tender.
Once cooked, remove the brisket from the sauce and use two forks to shred it into bite-sized pieces. Return the shredded brisket to the sauce and stir to combine.
To prepare the slaw, combine shredded cabbage, carrot, mayonnaise, lime juice, honey, salt, and pepper in a large bowl. Toss until evenly coated.
Toast the brioche buns lightly if desired. Scoop a generous portion of pulled brisket onto the bottom bun, top with chipotle slaw, and cover with the top bun.
Serve immediately and enjoy your Southwestern Pulled Brisket Sandwiches!
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.6 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
