Slow Cooked BBQ Brisket Sandwich with Pickled Cabbage

Chef Matt Brophy
Meet the Chef!
Chef Matt Brophy
Chef Matt spends most of his time cooking and creating out of the Wild Thyme Catering Company in San Diego, CA. Food is Matt’s passion and he enjoys nourishing the world with his cuisine. When not cooking, Matt is taking opponents down in the Madden NFL video game. He also ski’s in the winter and SCUBA dives in the summer. Sounds like this original Arizonian is as well balanced as his recipes! Visit Matt and the crew at www.thewildthymecateringcompany.com
Recipe Details
Ingredients

Ingredients ( The Brisket) *

1/4 cup Paprika

1 tablespoon Chipotle powder

1 tablespoon Cumin

1 tablespoon Ground coffee

2 tablespoons each of kosher salt and pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon Mustard powder

1/1 teaspoon Cayenne

2 tablespoons olive oil

2 pounds Beef brisket

12 slices KING’S HAWAIIAN Original Hawaiian Sweet Sliced Bread

*

Ingredients (The Sauce) *

4 cloves garlic minced

2 Serrano peppers, seeded and minced

2 Chipotles in adobo sauce, seeded and minced

1 Yellow onion, minced

1/2 cup Brown sugar

1 1/2 cup Ketchup

1/4 cup Yellow Mustard

3 tablespoons worcestershire sauce

1/4 cup honey

1/4 cup Cider

*

Ingredients (The Pickles) *

2 Carrots, julienned

1/2 cup Jicama, julienned

2 cups Red cabbage, finely shredded

1 cup Rice vinegar

1 cup Water

2 tablespoons salt

4 tablespoons White Sugar

1/2 teaspoon Mustard seed

1 Bay leaf

1 clove Garlic, smashed

Preparation
Step 1
Combine all spices in a bowl and rub liberally all over the brisket
Step 2
In a frying pan, sear both sides of the brisket over medium high heat with olive oil
Step 3
While searing meat, whisk to combine sauce ingredients in a crock-pot and turn on low
Step 4
Place brisket in crock-pot and let cook for at least 7 hours on low; brisket should be fork tender
Step 5
While brisket is cooking, make the pickles by boiling the vinegar, water and seasonings in a small pot for 3 minutes
Step 6
Add the hot liquid to the vegetables and stir once every 30 minutes until the vegetables start to shrink. Refrigerate until cooled completely
Step 7
Place brisket on cutting board and remove excess fat if desired; slice and place on grilled or toasted bread. Skim fat off the reserved BBQ liquid and pour on top of brisket; place pickles on the meat and then crown your sandwich with another slice of bread. Serve warm and enjoy!

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In this recipe!
Original Hawaiian Sweet Sliced Bread Shop online
Soft and irresistible, with just a touch of sweetness to make your next sandwich or breakfast bread special.