Title: Bbq Buffalo Brisket Reuben Sandwich with Home-Made Pickles
Keys:  Buffalo Sandwiches Meats Game Bbq    
Yield: 8

Ingredients:


-----------------  BRISKET  ----------------
          3    cup  Mesa BBQ Sauce (see recipe)
                    (or store bought bbq sauce)
          1    whl  buffalo brisket - (abt 5 lbs)
          2    tbl  vegetable oil
                    Salt to taste
                    Freshly-ground black pepper to taste
          2      x  carrots coarsely chopped
          2      x  onions coarsely chopped
          2      x  celery stalks coarsely chopped
          4      x  garlic cloves coarsely chopped
          6    cup  chicken stock
          2    cup  water

-----------------  RED CABBAGE SLAW  ----------------
          1    lrg  red cabbage head cored, and
                    thinly sliced
          3    cup  red wine vinegar
          2    tbl  honey
                    Salt to taste
                    Freshly-ground black pepper to taste

-----------------  HOME-MADE PICKLES  ----------------
          4    cup  rice wine vinegar
          2    tbl  honey
        1/2    tsp  red pepper flakes
          1    tsp  whole white peppercorns
          1    tsp  coriander seeds
          1    tsp  mustard seeds
        1/2    tsp  fennel seeds
        1/2    tsp  toasted cumin seeds
          1    tbl  kosher salt
          2    tbl  coarsely-chopped fresh dill
          2    tbl  coarsely-chopped cilantro
          2      x  unpeeled English cucumbers washed, halved
                    horizontally then quartered lengthwise

-----------------  ASSEMBLE  ----------------
         16    slc  cornmeal pain de mie
          8    slc  fontina cheese
          1    stk  unsalted butter

Method:
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. 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: 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.

This recipe yields 8 sandwiches.

Comments: Original title as listed is "Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles