Slow Cooked BBQ Brisket Sandwich with Pickled Cabbage

Name: Slow Cooked BBQ Brisket Sandwich with Pickled Cabbage
Prep time: 25 min
Cook time: PToverM
Yield: 6
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

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Prep: 25 Minutes

Cook: over Minutes

Serves: 6

Submitted by: 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

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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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