Jewish Deli Coleslaw Recipes
JEWISH BRISKET SANDWICH WITH SMOKED MOZZARELLA AND RED CABBAGE SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme. Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours.
- Transfer the brisket to a cutting board and let it rest, about 15 minutes. Strain out the vegetables and skim off some of the excess fat and reserve the jus. Slice the brisket thinly across the grain.
- Whisk the mayonnaise and mustard until well blended in a small bowl. Smear the top of the rolls with the mayonnaise mixture liberally. Place the mozzarella on the bottom of the rolls, pile high with the brisket and ladle the jus over top. Top with the Red Cabbage Slaw.
- Whisk the lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly add the oil until smooth. Add the cherry peppers, shallots and cabbage. Taste and season with salt and pepper. Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve.
DELI-STYLE COLE SLAW
A variation of a BBQ mainstay. A basic creamy cole slaw with the addition of dill pickles, a touch of mustard, and caraway seeds. Adapted from Cook's Country.
Provided by threeovens
Categories Greens
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
- Rinse cabbage mixture with cold water and dry thoroughly.
- Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
- Stir in cabbage and refrigerate until serving, at least 2 hours.
- Can be stored for 2 days.
DELI COLESLAW
This is similar to the coleslaw served in my favorite Jewish deli. I got the recipe from a group made cookbook sold for a charitable organization. It is basic and easy to make.
Provided by lfeinb5706
Categories Low Protein
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together and refrigerate it overnight.
Nutrition Facts : Calories 179.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 232.8, Carbohydrate 22.6, Fiber 2.1, Sugar 14.8, Protein 1.4
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