Bbq Brisket Po Boy

• 4 pounds beef brisket
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 poblano pepper large, cored, seeded and chopped
• 8 ounces tomato sauce
• 10 ounces diced tomatoes with green chills
• 1/3 cup molasses
• 1/4 cup ketchup
• 1 teaspoon smoked paprika
• 1 teaspoon celery salt
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 2 tablespoons cider vinegar
• 1 cup water more if needed
• 2 tablespoons olive oil
• 5 cups onions thinly sliced
• 1 tablespoon cider vinegar
• 1 tablespoon tomato paste
• 1 tablespoon honey
• 1/2 cup water
• 1 dash cayenne pepper to taste
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 1 teaspoon onion powder
• 1/4 cup olive oil
• 1/2 head red cabbage cored and shredded
• 1/4 cup chopped cilantro
• salt
• pepper
• 5 sub rolls or long hoagie
• 15 slices smoked gouda cheese
• chopped cilantro for garnish
• pickles for garnish

1. Preheat oven to 325 degrees.
2. Trim the brisket of fat, leaving just a thin layer. Season the brisket with the salt and pepper.
3. Heat the oil in a KitchenAid(R) Professional Cast Iron Casserole to medium high heat. Sear brisket on both sides. Reduce the heat to medium, and remove brisket.
4. 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(R) Professional Cast Iron Casserole once the sauce is simmering. Spoon some of the sauce on top of the brisket.
5. Cover the KitchenAid(R) 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.
6. For the onion jam
7. 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.
8. For the red cabbage slaw
9. 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.
10. 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.
11. For the sandwiches
12. Preheat the broiler to 400 degrees.
13. Shred the brisket with two forks and reserve some of the BBQ sauce.
14. 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.
15. Garnish with chopped cilantro and pickles. Any extra slaw can be served on the side.

beef brisket, salt, black pepper, olive oil, pepper, tomato sauce, tomatoes, molasses, ketchup, paprika, celery salt, cumin, onion powder, cider vinegar, water, olive oil, onions, cider vinegar, tomato paste, honey, water, cayenne pepper, cider vinegar, sugar, onion powder, olive oil, red cabbage, cilantro, salt, pepper, rolls, gouda cheese, cilantro, pickles

Taken from www.yummly.com/recipe/BBQ-Brisket-Po-Boy-2098587 (may not work)