Recipe Image

Brisket Sloppy Joes

  • 20 m
  • 30 m
Judith Finlayson
“Chop the slow-cooked brisket and load up the sauce with veggies and some sweet and spicy seasonings and you get a great alternative to the traditional Sloppy Joe filling. These are best served open-face with a fork and knife. If you like your Joes extra sloppy, add more sauce along with the meat. ”


    • 1 tablespoon extra-virgin olive oil
    • 1 green bell pepper, seeded and diced
    • 1 jalapeño pepper, seeded and minced (optional)
    • 1 14-ounce can diced tomatoes, drained
    • 2 teaspoons chili powder
    • ¼ teaspoon salt
    • 3 cups chopped Slow-Cooked Brisket (recipe follows)
    • 2 cups Onion Gravy from brisket, or more if desired
    • 2 tablespoons molasses
    • 2 tablespoons brown sugar
    • 4 whole-wheat or onion buns, split and warmed


  • 1 Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeno (if using) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add tomatoes, chili powder and salt and cook, stirring, for 1 minute. Add brisket, gravy, molasses and brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors. Serve on warm buns.
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