Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw

Name: Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 4
Cuisine: Jewish
Ingredients: 2 bay leaves; 2 kilograms beef brisket; 473 milliliters beef stock; 1 large carrot, cut into chunks; 2 celery stalks, cut into chunks; 59 milliliters thinly sliced jarred cherry peppers; 4 sprigs fresh rosemary; 3 cloves garlic, peeled and crushed; 4 servings Kosher salt and coarsely ground black pepper; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters freshly squeezed lemon juice (about 1 1/2 lemons); 118 milliliters mayonnaise; 8 slices smoked mozzarella; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 4 onion rolls, buttered and toasted until golden; 946 milliliters 1/2 head red cabbage, thinly sliced (about; 473 milliliters red wine; 59 milliliters red wine vinegar; 1 small shallot, thinly sliced; 1 Tbsp stone-ground mustard; 2 Tbsps sugar; 3 or 4 fresh thyme sprigs; 1 yellow onion, cut into chunks

The recipe Jewish Brisket Sandwich with Smoked Mozzarellan and Red Cabbage Slaw could satisfy your Jewish craving in around 3 hours and 55 minutes. This recipe serves 4. This main course has 1757 calories, 119g of protein, and 104g of fat per serving. A mixture of mozzarella, kosher salt and pepper, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper.

Ingredients you will need

Pepper

Salt

Place a large Dutch oven or heavy-based pot over medium-high heat.

Equipment you will use

Dutch Oven

Add the oil.

Ingredients you will need

Cooking Oil

Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes.

Remove the brisket and set aside.

Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme.

Ingredients you will need

Bay Leaves

Rosemary

Carrot

Celery

Garlic

Onion

Stock

Thyme

Wine

Equipment you will use

Wooden Spoon

Pot

Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours.

Equipment you will use

Oven

Pot

Transfer the brisket to a cutting board and let it rest, about 15 minutes. Strain out the vegetables and skim off some of the excess fat and reserve the jus. Slice the brisket thinly across the grain.

Ingredients you will need

Vegetable

Grains

Equipment you will use

Cutting Board

Whisk the mayonnaise and mustard until well blended in a small bowl. Smear the top of the rolls with the mayonnaise mixture liberally.

Ingredients you will need

Mayonnaise

Mustard

Roll

Equipment you will use

Whisk

Bowl

Place the mozzarella on the bottom of the rolls, pile high with the brisket and ladle the jus over top. Top with the Red Cabbage Slaw.

Ingredients you will need

Red Cabbage

Mozzarella

Roll

Equipment you will use

Ladle

Whisk the lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly add the oil until smooth.

Ingredients you will need

Lemon Juice

Vinegar

Sugar

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the cherry peppers, shallots and cabbage. Taste and season with salt and pepper. Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve.

Ingredients you will need

Salt And Pepper