Jewish Brisket Sandwich With Smoked Mozzarella And Red Cabbage Slaw
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil3 cloves
Garlic (peeled and crushed)1 large
Carrot (cut into chunks)2 cups
Red Wine2 cups
Beef Stock4 sprigs
Rosemary (fresh)1 cup
Mayonnaise1 tbsp
Ground Mustard (stone-)1 cup
Red Wine Vinegar1.5 tbsps
Sugar1 small
Shallot (thinly sliced)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper
4
Place a large Dutch oven or heavy-based pot over medium-high heat
5
Add the oil
6
Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes
7
Remove the brisket and set aside
8
Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes
9
Deglaze the pot with the wine and let simmer, about 1 minute
10
Then, use a wooden spoon to scrape the bottom of the pot
11
Then add the stock, rosemary, bay leaves and thyme
12
Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours
13
Transfer the brisket to a cutting board and let it rest, about 15 minutes
14
Strain out the vegetables and skim off some of the excess fat and reserve the jus
15
Slice the brisket thinly across the grain
16
Whisk the mayonnaise and mustard until well blended in a small bowl
17
Smear the top of the rolls with the mayonnaise mixture liberally
18
Place the mozzarella on the bottom of the rolls, pile high with the brisket and ladle the jus over top
19
Top with the Red Cabbage Slaw
20
Whisk the lemon juice, vinegar and sugar in a medium bowl
21
While whisking, slowly add the oil until smooth
22
Add the cherry peppers, shallots and cabbage
23
Taste and season with salt and pepper
24
Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve