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It’s been a busy Spring thus far and my mood has much improved thanks to a little friend called Vitamin D. The weather was quite nice this past weekend and I felt inspired to start cooking some summer favorites in preparation for my family’s annual Memorial Day week beach vacation.
I’ve always been a huge fan of coleslaw in the warmer months and I recently had the most amazing horseradish slaw at my new favorite sandwich shop in Greenwich, Pickle Box Sandwich Co. It was so amazing that after devouring it I marched up to the cashier and told him it was the best sandwich shop I’ve ever been to, that I’ve been looking for a good sandwich like the ones they make in Virginia (I’m biased), and that the slaw was ridiculously AMAZING. Then I blushed, a deep shade of pink, and removed myself from the premises.
So of course, my foodie brain thought about that slaw a good many times since that day and on Sunday I was determined to recreate it. And since when I think of horseradish, I think of beef, I figured it would pair perfectly with some BBQ brisket.
Now, this brisket does take a bit of prep work and a lot of patience. For the most part, you are just waiting for the beef to slow cook (the prep takes about 20-30 minutes). Make sure you give yourself a good 8 hours because brisket is a tough cut and really needs the time to become tender.
I was so happy with the outcome of this recipe; it’s definitely a keeper. The tangy BBQ brisket combined with the hot horseradish slaw is delicious. It’s a great recipe for a crowd and a good alternative to the more traditional pork and slaw sandwiches if you’re trying to switch it up.
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For the BBQ Sauce
- 1 cup ketchup
- 1/3 cup dark brown sugar
- 1/3 cup water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Kim Kim Korean Hot Sauce (Sriracha would work too, or really any kind of hot sauce you like)
- Freshly ground black pepper to taste
For the BBQ Rub and Brisket Sandwiches
- 1 (2 – 2.5 pound) beef brisket
- Sesame topped burger buns
- 5/8 cup smoked paprika
- 1/2 tablespoon Penzey’s Chili 3000 (or your favorite chili powder)
- 1/2 tablespoon dark brown sugar
- 1/2 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Horseradish Slaw
- 10 cups of your favorite shredded cabbage combination – I like to use the Trader Joe’s Cruciferous Crunch bag with kale, Brussels sprouts, broccoli, green cabbage, and red cabbage.
- 1/4 cup finely sliced green onions
- 2 teaspoons fresh lemon juice
- 1/2 cup cider vinegar
- 1 cup mayonnaise
- 1/4 cup sour cream
- 6 tablespoons freshly grated horseradish
- 1 tablespoon whole grain mustard
- ½ tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the brisket
Mix all of the BBQ sauce ingredients together in a medium-sized bowl. Then, mix all of the BBQ rub ingredients together (excluding the brisket and buns, of course) in another bowl. Next, place the brisket on a cutting board and slice it in half. Coat the brisket, evenly on all sides, with the BBQ rub. Pour the BBQ sauce into a slow cooker and place the brisket halves on top. Cook the brisket in in the BBQ sauce on low, for 8 hours.
After 8 hours is up, shred the brisket using two forks. You can take the brisket out of the slow cooker to do this on a cutting board, or you can try your hand at shredding directly in the cooker. Once the meat is shredded, place it back in the slow cooker and mix thoroughly with the cooked BBQ sauce.
When ready to serve, pile the brisket high on a toasted sesame seed topped burger bun. I like to add the horseradish slaw (recipe below) directly to the sandwich with a splash of cayenne pepper hot sauce.
For the horseradish slaw
Combine all of the horseradish slaw ingredients (excluding the greens) in a large bowl. Taste as you go and make adjustments to the dressing as necessary. It should be tart and spicy. Add the greens to the bowl and toss to coat with the dressing. Let it sit for an hour or so in the fridge while the brisket is finishing up to let the flavors meld. Serve as a side or on top of the brisket sandwiches.