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Ингредиенты
- 3 c. Mesa BBQ Sauce (see recipe) (or possibly store bought bbq sauce)
- 1 whl buffalo brisket - (abt 5 lbs)
- 2 Tbsp. vegetable oil Salt to taste Freshly-grnd black pepper to taste
- 2 x carrots coarsely minced
- 2 x onions coarsely minced
- 2 x celery stalks coarsely minced
- 4 x garlic cloves coarsely minced
- 6 c. chicken stock
- 2 c. water
- 1 lrg red cabbage head cored, and thinly sliced
- 3 c. red wine vinegar
- 2 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
- 4 c. rice wine vinegar
- 2 Tbsp. honey
- 1/2 tsp red pepper flakes
- 1 tsp whole white peppercorns
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/2 tsp toasted cumin seeds
- 1 Tbsp. kosher salt
- 2 Tbsp. coarsely-minced fresh dill
- 2 Tbsp. coarsely-minced cilantro
- 2 x unpeeled English cucumbers washed, halved horizontally then quartered lengthwise
- 16 slc cornmeal pain de mie
- 8 slc fontina cheese
- 1 stk unsalted butter
Инструкции
- Brisket: Place 2 c. of the bbq sauce in a large shallow baking dish, add in the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hrs or possibly overnight.
- Preheat oven to 325 degrees. Heat the vegetable oil in a large Dutch oven over high heat till smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate.
- Add in the carrots, onions, celery and garlic and cook till soft and golden. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 c. of bbq sauce.
- Bring to a simmer on top of the stove, cover and place in the oven. Cook for 2 1/2 to 3 hrs or possibly till tender. Remove from the cooking liquid, let rest for 15 min then slice thinly on the bias.
- Red Cabbage Slaw: Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the hot mix over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 min at room temperature.
- Home-Made Pickles: Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive saucepan over high heat and bring to a boil. Let boil for 2 min; remove from the heat and let sit till cooled to room temperature. Add in the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mix over them. Chill, covered for 24 hrs or possibly up to 4 days.
- Assemble: Place 8 slices of bread on a work surface. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw. Top each with the remaining bread.
- Heat 1/2 of the butter in a large skillet over high heat. Saute/fry 4 of the sandwiches at a time till golden on both sides and the cheese has melted. Serve with spicy pickles and chips.
- This recipe yields 8 sandwiches.
- Comments: Original title as listed is "Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 709g | |
| Recipe makes 8 servings | |
| Calories 352 | |
| Calories from Fat 192 | 55% |
| Total Fat 21.91g | 27% |
| Saturated Fat 12.91g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1435mg | 60% |
| Potassium 683mg | 20% |
| Total Carbs 20.23g | 5% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.71g | 8% |
| Protein 12.1g | 19% |
