Recipe for Bbq Buffalo Brisket Reuben Sandwich with Home-Made Pickles 
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Yield:
8
Ingredients:
Amount Ingredient
BRISKET ----------------
3 cup Mesa BBQ Sauce (see recipe)
(or store bought bbq sauce)
1 whl buffalo brisket - (abt 5 lbs)
2 tbl vegetable oil
Salt to taste
Freshly-ground black pepper to taste
2 x carrots coarsely chopped
2 x onions coarsely chopped
2 x celery stalks coarsely chopped
4 x garlic cloves coarsely chopped
6 cup chicken stock
2 cup water
----------------- RED CABBAGE SLAW ----------------
1 lrg red cabbage head cored, and
thinly sliced
3 cup red wine vinegar
2 tbl honey
Salt to taste
Freshly-ground black pepper to taste
----------------- HOME-MADE PICKLES ----------------
4 cup rice wine vinegar
2 tbl honey
1/2 tsp red pepper flakes
1 tsp whole white peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp toasted cumin seeds
1 tbl kosher salt
2 tbl coarsely-chopped fresh dill
2 tbl coarsely-chopped cilantro
2 x unpeeled English cucumbers washed, halved
horizontally then quartered lengthwise
----------------- ASSEMBLE ----------------
16 slc cornmeal pain de mie
8 slc fontina cheese
Instructions:
Instructions: Brisket: Place 2 cups of the bbq sauce in a large shallow baking dish, add the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight.

Preheat oven to 325 degrees. Heat the vegetable oil in a large Dutch oven over high heat until smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate.

Add the carrots, onions, celery and garlic and cook until soft and golden brown. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 cup of bbq sauce.

Bring to a simmer on top of the stove, cover and place in the oven. Cook for 2 1/2 to 3 hours or until tender. Remove from the cooking liquid, let rest for 15 minutes then slice thinly on the bias.

Red Cabbage Slaw: Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the warm mixture over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 minutes at room temperature.

Home-Made Pickles: Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

Assemble: Place 8 slices of bread on a work surface. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw. Top each with the remaining bread.

Heat 1/2 of the butter in a large skillet over high heat. Saute 4 of the sandwiches at a time until golden brown on both sides and the cheese has melted. Serve with spicy pickles and chips.

This recipe yields 8 sandwiches.

Comments: Original title as listed is "Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles."

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