Recipe for Barbecued Brisket Sandwich with Horseradish Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
Chipotle-Brioche Roll see recipe
Jicama Slaw see recipe
2 tbl prepared horseradish
1/2 cup mayonnaise
3 tbl whipping cream
2 tbl lemon juice fresh
salt as needed
2 tsp dry mustard
1 x tomatoes quartered
1 x yellow onions peeled and quartered
1 x celery stalk chopped
1 x red bell pepper halved and seeded
2 x garlic clove crushed
1 x turnips peeled and quartered
1 x ancho chili pepper halved and seeded
2 x chipotle chili pepper halved and seeded
1/4 cup raspberry vinegar
1/4 cup dark brown sugar
1/2 cup ketchup
freshly cracked black pepper to taste
Instructions:
Instructions: Chef Stephen Pyles

A fresh chipotle brioche roll holds an old fashioned, smoke-roasted beef brisket. This sandwich is served with creamy horseradish sauce and a side of zesty jicama slaw.

Author: Art Culinaire Publication: Art Culinaire - Issue #45

1 Prepare the brioche and jicama salad and set aside, properly storing, until needed.

2 For the horseradish sauce, in a small bowl, combine the horseradish, mayonnaise, heavy cream, and lemon juice, stirring to incorporate. Season to taste with salt and set aside in refrigerator.

3 For the barbecue sauce, prepare a cold smoker with hickory chips. Place the tomato, onion, celery, red bell pepper, garlic, turnip, ancho, and chipotle in the smoker and cold smoke for 20 minutes or to desired degree of flavor. Remove from the smoker and set aside. In a large saucepan, combine the smoked vegetables and veal stock and bring to a boil. Whisk in the mustard and remove from heat, strain and set aside.

4 In a medium saucepan, combine the vinegar and sugar, bring to a boil, and continue stirring until reduced to a syrup. Add the veal stock and whisk in the catsup. Strain, season, and reserve.

5 For the beef brisket, place the brisket on a parchment-lined sheet pan, brush with one cup of barbecue sauce, and set aside in the refrigerator to marinate overnight.

6 Prepare a hot smoker with hickory chips. Season the brisket, place in the smoker, and smoke for 2 1/2 hours or until cooked to desired doneness. Heat the remaining barbecue sauce over medium heat. Remove brisket from the smoker, shred the meat, and place in the warm barbecue sauce. Stir to coat and set aside, keeping warm.

7 To serve, slice a brioche roll in 1/2, spoon some of the brisket onto each 1/2, and set on a plate. Drizzle with horseradish sauce and spoon some jicama salad beside the sandwich.

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