Ingredients
Pickles for garnish
Chopped cilantro for garnish
12 to 15 slices of smoked Gouda cheese
4 to 5 long hoagie or sub rolls
Salt and pepper to taste
Salt and pepper to taste
1/4 cup chopped cilantro
1/2 head red cabbage, cored and shredded
1/4 cup olive oil
1 teaspoon onion powder
1/4 cup sugar
1/2 cup cider vinegar
Salt and a dash of cayenne pepper to taste
1/2 cup water
1 Tablespoon honey
1 Tablespoon tomato paste
1 Tablespoon cider vinegar
5 cups thinly sliced onions
2 Tablespoons olive oil
1 cup water, more if needed
2 Tablespoons cider vinegar
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon celery salt
1 teaspoon smoked paprika
1/4 cup ketchup
1/3 cup molasses
10 ounce can diced tomatoes with green chills
8 ounce can tomato sauce
1 large Poblano pepper, cored, seeded and chopped
2 tablespoons olive oil
1/2 teaspoon black pepper
1/2 teaspoon salt
4 pound beef brisket
Step by step
Preheat oven to 325 degrees.
Trim the brisket of fat, leaving just a thin layer. Season the brisket with the salt and pepper.
Heat the oil in a KitchenAid® Professional Cast Iron Casserole to medium high heat. Sear brisket on both sides. Reduce the heat to medium, and remove brisket.
Add the Poblano pepper, tomato sauce, diced tomatoes, molasses, ketchup, paprika, celery salt, cumin, onion powder, cider vinegar and water. Stir well and place the brisket (fat side up) back into the KitchenAid® Professional Cast Iron Casserole once the sauce is simmering. Spoon some of the sauce on top of the brisket.
Cover the KitchenAid® Professional Cast Iron Casserole and place in oven. Roast for 3 hours or until meat is tender and can be pulled apart by two forks. Check once during cooking and if sauce is getting too thick, add another 1/2 cup of water.
For the onion jam: In a medium fry pan, heat the olive oil to medium heat. Add the onions and cook for 15 to 20 minutes or until onions start to turn brown. Turn heat to low and add vinegar, tomato paste, honey and water. Mix well and cook for another 10 minutes until onions are cooked and sauce thickens. Add salt and a dash of cayenne to taste.
For the red cabbage slaw: In a small pot, mix together vinegar, sugar and onion powder. Cook on medium heat until sugar dissolves. Remove from heat and whisk in the olive oil.
In a medium size bowl, mix together the cabbage and cilantro. Pour the dressing over the cabbage and season with salt and pepper to taste. Mix well. Refrigerate for at least one hour.
Preheat the broiler to 400 degrees.
For the sandwiches: Shred the brisket with two forks and reserve some of the BBQ sauce.
Split rolls in half and place slices of cheese on bottom side of rolls. Place the roll halves on a baking sheet under the broiler for a few minutes so that the cheese melts. Spoon on some onion jam and pile the shredded brisket on the rolls. Spoon some of the extra BBQ sauce on the meat then top with the cabbage slaw. Cover with other half of bread and cut each sandwich in half.
Garnish with chopped cilantro and pickles. Any extra slaw can be served on the side.