Ingredients
For Brisket:
- 1 can (16 oz) Bush’s® Barbecue Baked Beans
- 1 Tbsp celery salt
- 1 tsp garlic salt
- 1 tsp onion salt
- 2 tsp chili flakes
- 3 Tbsp Worcestershire sauce
- 4 lbs beef brisket
- 4 Tbsp BBQ sauce
- Brioche buns
For Coleslaw:
- 1 cup each, green and red cabbage, thinly sliced
- 1 green apple, julienned
- 1 cup cilantro, roughly chopped
- 1 red onion, diced
- Juice of one lemon
Instructions
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HEAT
Preheat oven to 300°F.
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COMBINE
Mix the celery salt, garlic and onion salt. Add the chili flakes and Worcestershire sauce. Rub the mixture all over the brisket in a deep cast iron pot with tight-fitting lid. Add ½ cup water or chicken stock.
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COOK
Cook for 2.5 hours until slightly tender.
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COMBINE
Meanwhile combine cabbage, apples, red onion, cilantro and juice of 1 lemon. Gently massage, cover and refrigerate.
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SAUCE
Remove brisket from oven and cover in BBQ sauce. Increase oven temperature to 375 degrees and return the brisket to heat, uncovered, for 30 more minutes. Allow to cool for 20 minutes before slicing.
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HEAT
Heat the Bush’s® Barbecue Baked Beans in a small pot, until piping hot.
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ASSEMBLE
Slice buns and toast on a grill pan. Add sliced brisket to bun, top with coleslaw and pickle, serve with Baked Beans.