Best Bbq Buffalo Brisket Reuben Sandwich With Home Made Spicy Dill Pickles Recipes

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BBQ BRISKET SANDWICH WITH CARAWAY COLESLAW



BBQ Brisket Sandwich with Caraway Coleslaw image

This barbecue brisket is inspired by my mom's brisket, which is a classic Jewish-style red-wine-braised situation. The sauce combines flavors from my favorite barbecue sauce (heavy on the sweetness!) and my mom's braise, whose acidity balances the sweetness for a next-level sandwich. The caraway in the coleslaw is a nod to the caraway-flecked rye bread that's a staple at Jewish delis and I just love the woodsy depth that it lends.

Provided by Molly Yeh

Categories     main-dish

Time 5h45m

Yield 8 servings

Number Of Ingredients 33

1 cup ketchup
1 cup red wine
1/2 cup tomato paste
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
4 pounds brisket
1 teaspoon kosher salt
Freshly ground black pepper
Pretzel Challah Buns, homemade or store-bought, recipe follows
1/2 green cabbage, thinly sliced (about 4 cups)
1/4 red cabbage, thinly sliced (about 2 cups)
Kosher salt
1/4 cup mayonnaise
1 tablespoon sugar
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon caraway seeds
Freshly ground black pepper
4 carrots, cut into matchsticks (about 1 1/2 cups)
1/2 sweet onion, thinly sliced (about 1 cup)
3 1/2 cups (448 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon kosher salt
3/4 cup (178 grams) warm water, 105 to 110 degrees F
1/3 cup (66 grams) flavorless oil, plus more for the bowl
3 large eggs
1 cup (230 grams) baking soda
Coarse pretzel salt, for sprinkling

Steps:

  • For the BBQ sauce: Add the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne to the pot of a multi-cooker or slow cooker.
  • For the brisket: Season the brisket with the salt and some pepper and add to the pot with the BBQ sauce, coating the brisket in the sauce. Cook until tender, on high for 4 to 5 hours or on slow cook for 8 to 10 hours.
  • While the brisket is cooking, prepare the coleslaw.
  • For the caraway coleslaw: Toss together the green and red cabbage with 1 teaspoon salt in a large bowl and massage to soften; set aside.
  • In a medium bowl, whisk together the mayonnaise, sugar, vinegar, mustard, caraway, 1/4 teaspoon salt and some pepper. Pour over the cabbage mixture, add the carrots and onions and toss to combine. Keep in the fridge until ready to serve.
  • When the brisket is tender, remove it from the pot and rest the meat for 10 minutes. Cut slices against the grain.
  • While the meat is resting, reduce the sauce. If you are using a multi-cooker, set to simmer for about 10 minutes to thicken. If you are using a slow cooker, remove the sauce to a small saucepot and reduce until thickened, about 10 minutes.
  • Slice the buns, toast them and spread some of the BBQ sauce on each slice. Top with the sliced brisket and coleslaw.
  • In a medium bowl, combine the flour, sugar, yeast and kosher salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and 2 of the eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
  • While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
  • Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
  • Line a baking sheet with parchment paper.
  • Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
  • Increase the oven temperature to 375 degrees F.
  • Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
  • Whisk together the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

SPICY DILL PICKLES



Spicy Dill Pickles image

Provided by Food Network

Categories     side-dish

Time 47m

Yield 6 pints of pickles

Number Of Ingredients 10

24 pickling cucumbers (kirbys), each between 3 and 4-inches long
6 small bunches fresh dill
1 small yellow onion, peeled and thinly sliced
12 cloves garlic, peeled and crushed
6 dried small red chili peppers
1 1/2 teaspoons black peppercorns
3 cups water
3 cups apple cider vinegar
1/2 cup pickling salt
1/4 cup granulated sugar

Steps:

  • Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
  • Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
  • Bring a large pot or canner of water to a boil.
  • In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
  • Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

HOMEMADE SPICY DILL PICKLES



Homemade Spicy Dill Pickles image

Provided by Bobby Flay

Categories     condiment

Time P1DT25m

Yield 8 servings

Number Of Ingredients 12

4 cups rice wine vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
1 teaspoon whole white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon toasted cumin seeds
1 tablespoon kosher salt
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped cilantro leaves
2 unpeeled English cucumbers, washed, cut in 1/2 horizontally, then quartered lengthwise

Steps:

  • Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive 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.

Nutrition Facts : Calories 4 calorie, Sodium 422 milligrams, Carbohydrate 4 grams

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