SLAW FOR BBQ SANDWICHES RECIPES

Steps:

• In a 5- to 6-quart slow cooker, whisk together the tomato sauce, sugar, mustard, chili powder, Worcestershire, and 2 tablespoons vinegar. Add the onion and garlic and toss to combine. Season the brisket with 1/2 teaspoon pepper, then cut crosswise into 2 1/2-inch pieces. Add the meat to the slow cooker and turn to coat. Cook, covered, until the meat is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high. Thirty minutes before the beef is done, in a large bowl, whisk together the sour cream, remaining tablespoon vinegar and 1/4 teaspoon salt. Cut the cabbage in half, core and thinly slice. Add to the bowl and toss to coat. Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Serve on the buns, topped with coleslaw, pickles, and chips, if desired.

Steps:

• Heat oven 350ºF.
• Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
• Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
• Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
• Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.