Bbq Buffalo Brisket Reuben Sandwich With Home Made Pickles Recipe

• 3 c. Mesa BBQ Sauce (see recipe) (or possibly store bought bbq sauce)
• 1 whl buffalo brisket - (abt 5 lbs)
• 2 Tbsp. vegetable oil Salt to taste Freshly-grnd black pepper to taste
• 2 x carrots coarsely minced
• 2 x onions coarsely minced
• 2 x celery stalks coarsely minced
• 4 x garlic cloves coarsely minced
• 6 c. chicken stock
• 2 c. water
• 1 lrg red cabbage head cored, and thinly sliced
• 3 c. red wine vinegar
• 2 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
• 4 c. rice wine vinegar
• 2 Tbsp. honey
• 1/2 tsp red pepper flakes
• 1 tsp whole white peppercorns
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1/2 tsp fennel seeds
• 1/2 tsp toasted cumin seeds
• 1 Tbsp. kosher salt
• 2 Tbsp. coarsely-minced fresh dill
• 2 Tbsp. coarsely-minced cilantro
• 2 x unpeeled English cucumbers washed, halved horizontally then quartered lengthwise
• 16 slc cornmeal pain de mie
• 8 slc fontina cheese
• 1 stk unsalted butter

1. Brisket: Place 2 c. of the bbq sauce in a large shallow baking dish, add in the brisket and turn to coat.
2. Cover and marinate in the refrigerator for 4 hrs or possibly overnight.
3. Preheat oven to 325 degrees.
4. Heat the vegetable oil in a large Dutch oven over high heat till smoking.
5. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate.
6. Add in the carrots, onions, celery and garlic and cook till soft and golden.
7. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 c. of bbq sauce.
8. Bring to a simmer on top of the stove, cover and place in the oven.
9. Cook for 2 1/2 to 3 hrs or possibly till tender.
10. Remove from the cooking liquid, let rest for 15 min then slice thinly on the bias.
11. Red Cabbage Slaw: Place cabbage in a large nonreactive bowl.
12. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan.
13. Pour the hot mix over the cabbage and stir to combine.
14. Cover with plastic wrap and let rest 30 min at room temperature.
15. Home-Made Pickles: Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive saucepan over high heat and bring to a boil.
16. Let boil for 2 min; remove from the heat and let sit till cooled to room temperature.
17. Add in the dill and cilantro.
18. Place the cucumber in a medium bowl and pour the cooled vinegar mix over them.
19. Chill, covered for 24 hrs or possibly up to 4 days.
20. Assemble: Place 8 slices of bread on a work surface.
21. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw.
22. Top each with the remaining bread.
23. Heat 1/2 of the butter in a large skillet over high heat.
24. Saute/fry 4 of the sandwiches at a time till golden on both sides and the cheese has melted.
25. Serve with spicy pickles and chips.
26. This recipe yields 8 sandwiches.
27. Comments: Original title as listed is "Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles."

bbq sauce, vegetable oil salt, carrots, onions, celery, garlic, chicken stock, water, head cored, red wine vinegar, honey salt, rice wine vinegar, honey, red pepper, coriander seeds, seeds, fennel seeds, cumin seeds, kosher salt, dill, cilantro, cucumbers washed, cheese, butter

Taken from cookeatshare.com/recipes/bbq-buffalo-brisket-reuben-sandwich-with-home-made-pickles-80615 (may not work)