The Rosh Hashanah Sandwich
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Salt4 cloves
Garlic (chopped)1 large
Onion (chopped)1 cup
Sugar2 tsps
Chili Powder1 cup
Ketchup1 cup
Water6 tbsps
Soy Sauce3 tbsps
Red Wine Vinegar3 tbsps
Worcestershire SauceDirections:
1
For the brisket: Set oven to broil
2
Dredge the brisket in flour and season with salt and pepper
3
Sear the brisket for 5 minutes on each side, until brown
4
Set the oven to 325 degrees F
5
Coat the roasting pan with cooking spray, place seared brisket in pan
6
Place the carrots, onions, and garlic around the brisket in the pan
7
Mix the sugar, chili powder, ketchup, water, soy sauce, vinegar, and Worcestershire sauce and stir
8
Pour the mixture over the brisket and vegetables
9
Cover tight with heavy tin foil
10
Cook for 3 to 4 hours
11
After the brisket has been in the oven for 2 to 3 hours, take out and add crumbled the ginger snap cookies into the liquid that surrounds the brisket
12
Mix around so the sauce gets thicker
13
Put back in oven, uncovered, for the remaining 1 hour
14
When the cooking is complete, take out of oven and let rest for 1 hour
15
Slice thin and put in the refrigerator overnight
16
Reheat and serve the next day
17
For the sandwich: Toast the light rye bread
18
Place the cheese on one slice of bread and melt in microwave
19
Spread the caramelized onions on top of the melted cheese
20
Put sliced brisket on top of the onions
21
Top with coleslaw, then with pickles and the other slice of bread