Smoked Corned Beef Sandwiches With Coleslaw Recipes

CORNED BEEF AND COLESLAW SANDWICHES

Steps:

• Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat., Place bread slices on an ungreased baking sheet. Broil 4 in. from the heat until toasted, 2-3 minutes on each side. Layer with corned beef, coleslaw mixture and cheese. Broil 2-3 minutes longer or until cheese is melted.

JEWISH BRISKET SANDWICH WITH SMOKED MOZZARELLA AND RED CABBAGE SLAW

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.

CORNED BEEF AND COLESLAW SANDWICHES

Steps:

• Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
• Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
• Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

SMOKED CORNED BEEF SANDWICHES WITH COLESLAW

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
• Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
• While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
• Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
• Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
• Pile beef and coleslaw atop the hamburger buns.

CORNED BEEF AND COLESLAW SANDWICH

Steps:

• In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight.
• Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly. Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled).

BBQ BEEF BRISKET SANDWICHES WITH COLESLAW

Steps:

• Heat oven 350ºF.
• Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
• Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
• Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
• Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.