Bbq Brisket Reuben Sandwiches Recipes

BBQ BUFFALO BRISKET REUBEN SANDWICH WITH HOME-MADE SPICY DILL PICKLES

Steps:

• Place 2 cups of the bbq sauce in a large shallow baking dish, add the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight. Preheat oven to 325 degrees F. Heat the vegetable oil in a large Dutch oven over high heat until smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate. Add the carrots, onions, celery and garlic and cook until soft and golden brown. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 cup of bbq sauce. Bring to a simmer on top of the stove, cover and place in the oven. Cook for 2 1/2 to 3 hours or until tender. Remove from the cooking liquid, let rest for 15 minutes then slice thinly on the bias.
• Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the warm mixture over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 minutes at room temperature.
• 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. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
• Assemble: 16 slices cornmeal pain de mie BBQ Brisket 8 slices fontina cheese Red Cabbage Slaw 1 stick unsalted butter Pickles
• Place 8 slices of bread on a work surface. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw. Top each with the remaining bread. Heat 1/2 of the butter in a large skillet over high heat. Saute 4 of the sandwiches at a time until golden brown on both sides and the cheese has melted. Serve with spicy pickles and chips.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

BISON REUBEN SANDWICH

Steps:

• Place 2 cups of the barbecue sauce in a large shallow baking dish, add the brisket, and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight.
• Preheat the oven to 325°F.
• Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Remove the brisket from the refrigerator, season with salt and pepper, and sear well on both sides until golden brown, about 5 minutes per side. Transfer to a plate. Add the carrots, onions, and celery and cook until soft and golden brown, about 5 minutes. Add the garlic and cook for 1 minute.
• Return the brisket to the pan and add the chicken stock and the remaining 1 cup barbecue sauce. Bring to a simmer on top of the stove; then cover and place in the oven. Cook until fork-tender, about 2 hours.
• Meanwhile, make the pickled red cabbage. Bring the vinegar, honey, and salt and pepper to taste to a simmer in a large Dutch oven over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 15 minutes.
• Remove the brisket from the cooking liquid, tent with foil, and let rest for 15 minutes before slicing thinly across the grain.
• Place 8 slices of bread on a work surface. Top each slice with 4 or 5 slices of brisket, 2 tablespoons of the cheese, some pickled red cabbage, and a drizzle of the dressing. Top with the remaining bread.
• Heat one-third of the butter in a large skillet over medium heat. Cook 2 to 3 sandwiches at a time until golden brown on both sides and the cheese has melted, about 3 minutes per side. Repeat with the remaining butter and sandwiches.
• Whisk together the mayonnaise, ketchup, and hot sauce in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day. Stir in the pickled okra just before using.

BARBECUE BEEF BRISKET SANDWICHES

Steps:

• Place brisket in a Dutch oven. Combine the next 10 ingredients; pour over brisket. Add water; bring to a boil. Reduce heat; cover and simmer for 4-1/2 to 5 hours or until meat is tender. , Remove brisket and discard cooking juices. Shred meat; return to Dutch oven. Add barbecue sauce and cook until heated through, stirring frequently. Serve on hamburger buns.

REUBEN SANDWICH

Steps:

• Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
• Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.