1 can (14.5 oz.) fat-free reduced-sodium beef broth
2 cloves garlic, minced
12 kaiser rolls, partially split
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Let's Make It
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.
For more flavor, prepare shredded meat mixture ahead of time. Cool, then refrigerate until ready to serve. Reheat, then spoon onto bottom halves of rolls; top with coleslaw and top halves of rolls.
You're sure to savor the blend of flavors in this tasty brisket sandwich and coleslaw duo. And as an added bonus, it can fit into a healthful eating plan!
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.