if it were up to me. [BBQ brisket sandwich w. cheddar, jalapeño & heirloom tomatoes]
If it were up to me, every day would be celebrated with this delectable BBQ brisket sandwich. The incredible richness and slight spiciness of the brisket perfectly contrasts the sharp cheddar cheese. Although time consuming, this recipe is beyond worth it!
BBQ brisket sandwich w. cheddar, jalapeño & heirloom tomatoes
- BBQ brisket sandwich recipe:
- 4 ciabatta rolls, halved and toasted
- ¼ lb. sharp cheddar cheese, sliced
- 1 lb. BBQ brisket
- 8 slices green heirloom tomato
- 1 jalapeño, stemmed, de-seeded and very thinly sliced
- BBQ brisket recipe:
- 1 tbsp. granulated onion
- 1 tsp. ground cumin
- 1 tbsp. light brown sugar
- 2 tsp. chili powder
- 2 tsp. coarse salt
- 1 tsp. freshly ground black pepper
- 1 (4 lb.) beef brisket, first-cut, cut into 3-inch chunks
- 2 tbsp. canola oil
- 2 tbsp. unsalted butter
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 tbsp. tomato paste
- 1 (20-oz.) bottle Coca-Cola
- 1 (28 oz.) can chopped tomatoes
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 2 tbsp. Dijon mustard
- 2 tbsp. hot sauce, such as Tobasco sauce
- 2 tbsp. light brown sugar
- 1 tbsp. barbecue spice, such as McCormick
- For the brisket: In a small bowl, combine the granulated onion, cumin, sugar, chili powder, salt and pepper; toss mix together. Rub the spice mixture on al sides of the brisket cubes. Wrap the brisket in pastil and let cure in the refrigerator for 4-8 hours. If you do not have enough time, 30 minutes will still be fine.
- Place a large dutch oven over medium-high heat and coal with the canola oil. When the oil is hot, lay the brisket pieces in a single layer on the bottom of the pan; do this in batches, to avoid overcrowding the pan. Brown the meat well on all sides, turning with tongs. Transfer the meat to a plate and repeat with the remaining beef chunks.
- Discard about half of the fat from the pot, then add the butter, onion, garlic, and tomato paste. Cook, stirring over medium heat until browned and tender, about 4 minutes.
- Next, pour in the Coca-Cola and cook, stirring occasionally, until reduced by about half. Add the crushed tomatoes, apple cider, balsamic vinegar, Worcestershire, mustard, hot sauce, sugar and spice.
- Stir everything together to combine and bring to a boil. Nestle the brisket chunks back into the pot, cover, and reduce the heat to medium-low. Simmer for 3½ hours until the meat is fork tender and the barbecue sauce is thick.
- To assemble the sandwiches: Place one slice of cheddar on the bottom and top ciabatta rolls, then slightly melt. Divide the meat on top of the bottom half. Add two slices of heirloom tomato and about 4 thin slices of jalapeño to each. Top the sandwich with the top half of the bun.
Recipe from The Lemonade Cookbook.