Ga terug
Email Link
Afdrukken
–
+
servings
Kleiner
Normaal
Groter
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.
Portions:
4
Share by E-mail
Share on Facebook
Recept afdrukken
Ingrediënten
▢
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
Instructies
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.
--------------------------------------------------------------------------------------------------
Recipe Category
Sandwiches