Let’s Cook! – August 28, 2025
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LINDA HOSKINS
A few months ago, I had some wonderful brisket sandwiches. Recently I came across this recipe that just might be the same as those wonderful sandwiches I had before. I have not actually made this, but it does sound good.
BRISKET SANDWICHES
(makes 12 servings)
■ 1 beef brisket, 4 to 5 lbs
■ 1 1/2 cup water
■ 1/2 cup Worcestershire sauce
■ 2 Tbsp cider vinegar
■ 2 garlic cloves, minced
■ 1 1/2 tsp beef bouillon granules
■ 1 1/2 tsp chili powder
■ 1 tsp ground mustard
■ 1/2 tsp cayenne pepper
■ 1/4 tsp garlic salt
■ 1/2 cup ketchup
■ 2 Tbsp brown sugar
■ 2 Tbsp butter
■ 1/2 tsp hot pepper sauce
Trim excess fat off brisket, cut in half and place in a 5 qt slow cooker. In a small bowl, combine water, Worcestershire, vinegar, garlic, bouillon, chili powder, dry mustard, cayenne pepper and garlic salt. Remove 1/2 cup of this mixture, cover and refrigerate. Pour remaining mixture over beef. Cover and cook on low for 8 to 10 hours until tender.
Remove beef, cool slightly. Skim fat from the juices. Shred meat, return to the slow cooker. heat through. in a small pan, combine the ketchup, brown sugar, butter, hot pepper sauce and the reserved mixture. Bring to a boil. Reduce heat and simmer uncovered for 2 to 3 minutes.
Place the shredded beef on a roll. Drizzle with sauce.
For this above recipe, you can use hamburger buns, kaiser rolls or even Hawaiian rolls. A review of this recipe suggested turning the brisket over halfway through cooking. Several reviewers suggested doubling the sauce.
This would be good served with coleslaw and baked beans!
Here is an easy way to degrease the sauce after removing the beef. Fill a soup ladle with ice. Wait a minute to let the ladle get really cold. Place the bottom of the ladle on top of the sauce. The grease will stick to the bottom of the ladle. Wipe off grease and repeat as needed.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
