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Slow-Cooked Brisket Sandwiches with Blue Cheese Coleslaw


Slow-Cooked Brisket Sandwiches with Blue Cheese Coleslaw Recipe

Ingredients:
  • 1 cup (packed) dark brown sugar
  • 2 tablespoons ground ancho chile
  • 2 tablespoons ground chipotle chile
  • 1 tablespoon Old Bay seasoning
  • 1 1/2 teaspoons paprika
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 large dried ancho chiles,* stemmed, seeded, coarsely torn, soaked in 1 cup hot water 30 minutes (do not drain)
  • 2 cups pomegranate juice**
  • 1 1/2 cups (packed) dark brown sugar
  • 3/4 cup unsweetened pineapple juice
  • 1/2 cup mild-flavored (light) molasses
  • 2 6-ounce cans tomato paste
  • 2 3-pound flat-cut beef briskets, trimmed
  • 2 tablespoons olive oil, divided
  • 3 cups (packed) dark brown sugar
  • 2 cups apple cider vinegar
  • 1 cup beef broth
  • 2 large celery stalks, chopped
  • 1 medium onion, chopped
  • 1 1/2 cups chopped fresh Italian parsley
  • 3 garlic cloves, chopped
  • 2 teaspoons coarse kosher salt
  • 24 rye bread slices, lightly toasted
  • Blue Cheese Coleslaw
Directions:
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