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 kgs 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

Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw

Jewish Brisket Sandwich with Smoked Mozzarellan and Red Cabbage Slaw might be a good recipe to expand your main course recipe box. This recipe covers 60% of your daily requirements of vitamins and minerals. One portion of this dish contains about 118g of protein, 83g of fat, and a total of 1564 calories. This recipe serves 4. This recipe from Foodnetwork requires bay leaves, sugar, kosher salt and coarsely ground pepper, and carrot. The Fourth Of July will be even more special with this recipe. It is a pricey recipe for fans of Jewish food. From preparation to the plate, this recipe takes about 3 hours and 55 minutes.

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

Shallot

Cabbage

Peppers

Cherries

Wrap

Equipment you will use

Plastic Wrap

Bowl

Equipment

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are great choices for Brisket. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Yalumba Samuel's Collection Shiraz. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 24 dollars per bottle.

Yalumba Samuel's Collection Shiraz

A moreish Barossa Shiraz that is approachable, full-bodied and fleshy. Deep and brooding with aromas of dark fruits, red spices, anise and ripe cherries, the palate flows with even texture towards a soft finish.Enjoy with sweet potato and black bean burgers or a lamb roast with all the trimmings.