Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles (Bobby Flay) Recipe
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Ingredients:
- 3 cups mesa bbq sauce or store bought bbq sauce
- 1 whole buffalo brisket, about 5 lb
- 2 unpeeled english cucumbers, washed , cut in half horizontally then quartered lengthwise
Directions:
- Brisket:
- 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.
- Red Cabbage Slaw:
- 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.
- Home-Made Pickles:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1648.26 Kcal (6901 kJ) | ||
| Calories from fat | 412.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.8g | 70% | |
|---|---|---|---|
| Cholesterol | 45.32mg | 15% | |
| Sodium | 4338.65mg | 181% | |
| Potassium | 5061.59mg | 108% | |
| Total Carbs | 227.91g | 76% | |
| Sugars | 149.13g | 597% | |
| Dietary Fiber | 29.22g | 117% | |
| Protein | 58.2g | 116% | |
| Vitamin C | 520.4mg | 867% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 10.1mg | 56% | |
| Calcium | 723.5mg | 72% | |
| Amount Per 100 g | |||
| Calories | 32.79 Kcal (137 kJ) | ||
| Calories from fat | 8.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 70% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 15% | |
| Sodium | 86.31mg | 181% | |
| Potassium | 100.7mg | 108% | |
| Total Carbs | 4.53g | 76% | |
| Sugars | 2.97g | 597% | |
| Dietary Fiber | 0.58g | 117% | |
| Protein | 1.16g | 116% | |
| Vitamin C | 10.4mg | 867% | |
| Iron | 0.2mg | 56% | |
| Calcium | 14.4mg | 72% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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