Beef Brisket Bonanza Sandwich

Name: Beef Brisket Bonanza Sandwich
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 1 sandwich
Ingredients: 1 (5-pound) lean brisket; Flour, for dredging; Salt and freshly ground pepper, for dredging; Nonstick cooking spray; 6 carrots, peeled and chopped; 4 cloves garlic, chopped; 1 large onion, chopped; 1 cup sugar; 2 teaspoons chili powder; 1 cup ketchup; 1 cup water; 6 tablespoons soy sauce; 3 tablespoons red wine vinegar; 3 tablespoons Worcestershire sauce; 12 gingersnap cookies, crushed; 2 slices light rye bread; 4 extra-thick slice Swiss cheese, about 4 ounces; Caramelized onions (one sliced onion sauteed in butter until dark brown); 1/4 cup homemade or store-bought coleslaw; 6 homemade or store-bought pickle slices (homemade preferred)

Recipe courtesy of Candy Kosow Gold

Watch how to make this recipe.

Beef Brisket Bonanza Sandwich

0 Reviews

Level: Intermediate
Yield: 1 sandwich
Nutritional Analysis

Per Serving

Serving Size

1 of 28 servings

Calories

324

Total Fat

21

Saturated Fat

8

Carbohydrates

17

Dietary Fiber

1

Sugar

11

Protein

16

Cholesterol

80

Sodium

372

Total: 4 hr 30 min
Prep: 30 min
Cook: 4 hr

Level: Intermediate
Yield: 1 sandwich
Nutritional Analysis

Per Serving

Serving Size

1 of 28 servings

Calories

324

Total Fat

21

Saturated Fat

8

Carbohydrates

17

Dietary Fiber

1

Sugar

11

Protein

16

Cholesterol

80

Sodium

372

Total: 4 hr 30 min
Prep: 30 min
Cook: 4 hr

Ingredients

Brisket:

1 (5-pound) lean brisket

Flour, for dredging

Salt and freshly ground pepper, for dredging

Nonstick cooking spray

6 carrots, peeled and chopped

4 cloves garlic, chopped

1 large onion, chopped

1 cup sugar

2 teaspoons chili powder

1 cup ketchup

1 cup water

6 tablespoons soy sauce

3 tablespoons red wine vinegar

3 tablespoons Worcestershire sauce

12 gingersnap cookies, crushed

Sandwich:

2 slices light rye bread

4 extra-thick slice Swiss cheese, about 4 ounces

Caramelized onions (one sliced onion sauteed in butter until dark brown)

1/4 cup homemade or store-bought coleslaw

6 homemade or store-bought pickle slices (homemade preferred)

Directions

Watch how to make this recipe.

For the brisket: Set oven to broil. Dredge the brisket in flour and season with salt and pepper. Sear the brisket for 5 minutes on each side, until brown.
Set the oven to 325 degrees F. Coat the roasting pan with cooking spray, place seared brisket in pan. Place the carrots, onions, and garlic around the brisket in the pan.
Mix the ketchup, water, soy sauce, vinegar, and Worcestershire sauce and stir. Pour the mixture over the brisket and vegetables. Cover tightly with heavy tin foil. Cook for 3 to 4 hours. After the brisket has been in the oven for 2 to 3 hours, take out and add crumbled the ginger snap cookies into the liquid that surrounds the brisket. Mix around so the sauce gets thicker. Put back in oven, uncovered, for the remaining 1 hour.
When the cooking is complete, take out of oven and let rest for 1 hour. Slice thin and put in the refrigerator overnight.
Reheat and serve the next day.
For the sandwich: Toast the light rye bread. Place the cheese on one slice of bread and melt in microwave. Spread the caramelized onions on top of the melted cheese. Put sliced brisket on top of the onions. Top with coleslaw, then with pickles and the other slice of bread.

Cook’s Note

The combination of the hot and the cold, the sweet and the sour, the spicy and the savory, the beginning of a new year and the end of the past year.

Beef Brisket Bonanza Sandwich

Beef Brisket Bonanza Sandwich

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