Bbq Brisket Reuben Sandwiches Recipes

Steps:

• Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
• Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
• Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
• Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

Steps:

• Place 2 cups of the bbq sauce in a large shallow baking dish, add the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight. Preheat oven to 325 degrees F. Heat the vegetable oil in a large Dutch oven over high heat until smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate. Add the carrots, onions, celery and garlic and cook until soft and golden brown. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 cup 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 hours or until tender. Remove from the cooking liquid, let rest for 15 minutes then slice thinly on the bias.
• Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the warm mixture over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 minutes at room temperature.
• 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 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
• Assemble: 16 slices cornmeal pain de mie BBQ Brisket 8 slices fontina cheese Red Cabbage Slaw 1 stick unsalted butter Pickles
• 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 4 of the sandwiches at a time until golden brown on both sides and the cheese has melted. Serve with spicy pickles and chips.

Steps:

• Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl.
• Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately.