BBQ Brisket ’n Slaw Sandwiches
When Southerners cook barbecue, it’s asun-up-to-sundown ritual. This quick take on the classic is ready whenever thegang clamors for dinner.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion thinly sliced
- 1 pound cooked brisket sliced across the grain 1/4-inch thick
- 2 cups pan juices from Sweet and Sour Braised Brisket (recipe earlier in this chapter)
- 4 Kaiser rolls or other crusty rolls
- 2 tablespoons mayonnaise
- 2 tablespoons buttermilk
- ½ teaspoon sugar
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 2 cups shredded cabbage
- ¼ cup finely chopped scallions
Instructions
- Preheat the oven to 350 degrees to toast rolls (if desired).
- Heat the oil in a large sauté pan.
- Add the onion and sauté over high heat 2 minutes or until limp.
- Add the sliced brisket and the pan juices and simmer 10 minutes or until the meat is hot.
- Place the rolls in the oven and toast 5 minutes while the meat is heating (if desired).
- Make the slaw: Stir together the mayonnaise, buttermilk, sugar, salt, and pepper in a medium-size bowl.
- Add the cabbage and scallions and stir well.
- To serve, arrange rolls on each of 4 plates.
- Top with 1/4 of the meat and spoon on some of the pan juices.
- Spoon the slaw over the meat or serve it on the side.
