This weekend I stopped by a grocery store while I was running some errands around the the city with the thought that I would buy some beef to cook, but what kind and what I was going to make I did not know. While at the store I stopped by the meat counter and ended up getting a nice piece of brisket. I don’t know what possessed me to pick it but I did, figuring that once I got home I would figure out something to do with it. While I was at the store I also picked up some rye flour for another random whim to make bread which I talk about in my Bread Galore post.
So when I got home and was pursing my cookbooks and the internet for an idea of what to do with the meat I found a nice recipe for a nice preparation of brisket that I decided I would make the next day (see more below on the brisket making). While I was letting my bread dough rise I continued to purse the internet on the subject of brisket when the idea of making a good deli style brisket sandwich came to me. As I was making Rye bread anyways it seemed like the perfect fit.
For the bread I used the basic Ratio for rye bread from Ratio: The Simple Codes Behind the Craft of Everyday Cooking, but there are also a lot of great Rye Bread Recipes in Lucky Peach Issue 4.
For the brisket I pretty much followed the Nach Waxman’s Brisket of Beef Recipe with a few slight changes. I salted the meat about 4 hours before I cooked it to help flavor it and pull out the juices so it would sear better and be more flavorful. The only other change I did was add shallots to the onion mix and did not add the carrot. This recipe was great and the brisket came out very juicy and flavorful.
I also prepared a quick Cabbage slaw for the sandwich since I had some cabbage hanging around and I thought it would be a nice accompaniment to the meat (see below for my recipe).
Once everything was cooked I sliced my homemade bread added a bit of mustard to one piece of the bread (homemade mayo would be great too), added the slaw, brisket, and cut in half.
It was a delicious sandwich that I defiantly will be making again!
1 Green Cabbage Diced
2 Green Onions Sliced
1/4 Cup Vegetable Stock
½ Cup White Vinegar
3 tsp Sugar
2 tsp Salt
Juice of ¼ of a Lemon
In a small bowl mix together everything but the cabbage and green onion making sure the sugar and salt are dissolved. Put diced cabbage and green onion in a large bowl, add in the liquid mixture and toss to coat.
Let sit for at least and hour to overnight in the refrigerator.