It’s officially football season now, and what better way to kick it off than with a fantastic recipe from “Ranch To Table’s Elizabeth Poett” on Magnolia Network. As many of you know, we lived in the Central Coast of California, and that is where we spent some of our favorite years while our children were little.
When I started watching this new series on Magnolia Network, I was immediately pulled in because of our ties to the Central Coast. Elizabeth Poett has so many traditional recipes that she shares, and this pulled beef brisket recipe is amazing! It definitely makes enough for a large crowd, however, you can cut the recipe in half.
Let’s get cooking!
Pulled Beef Brisket Sandwiches with Coleslaw ~ Elizabeth Poett
This pulled beef brisket sandwich and coleslaw has a sweet and savory flavor of the beef, topped with light and crisp crunch of the coleslaw makes the perfect go-to game day meal.
- For the Brisket:
- 4 pounds brisket
- 3 cloves garlic, roughly chopped
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 fresh orange
- 1 sweet yellow onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 2–3 cups beef broth
- 1/2 cup red wine
- 3/4 cup tomato sauce, or chili sauce (I used Heintz)
- 1/2 cup light brown sugar
- 1/4 cup red wine vinegar
- 1 bay leaf
- For the Coleslaw:
- 1/4 red cabbage
- 1/4 green cabbage
- 1/2 cup sweet peas, ends snapped
- 3 radishes
- 2 medium carrots
- 1/4 cup extra-virgin olive oil
- 2 tablespoons seasoned rice vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon kosher salt
- 1/2 cup parsley, leaves and thin stems only
- For the Sandwiches:
- 6 French rolls
- Step 1 Cut the brisket into large chunks and put them into a large bowl. Rub the meat with the chopped garlic, then season it generously with salt and pepper.
- Step 2 Preheat the oven to 325 degrees. Put the olive oil in a Dutch oven, squeeze the juice from the orange into it, and warm the mixture over high heat. Working in batches, brown the pieces of brisket on all sides until they have a nice, crusty-brown edges, about 10 minutes. (Be careful not to crowd the pan or the meat will not brown properly.) When the meat has cooked, set it to the side.
- Step 3 Add the onion and the pepper to the Dutch oven, along with any remaining garlic from the bowl, and cook everything over medium heat, stirring frequently, until the vegetables begin to soften and brown, about 5 minutes. Add 2 cups of the beef broth and all of the red wine to the pot and simmer the mixture for about 5 minutes. Add the tomato sauce, brown sugar, vinegar, and bay leaf to the Dutch oven and bring the mixture to a simmer.
- Step 4 Put the beef back into the Dutch oven and add more beef broth if the meat is not fully submerged in the liquid. (If the beef is not covered by liquid, it will dry out in the oven.) Cover the Dutch oven and put it in the oven. Braise the brisket until it is tender enough that you can easily pull it apart with a couple of forks, about 4 hours.
- Step 5 While the brisket is braising, make the coleslaw: Cut the cabbages into slices about 1/2- to 1/4-inch thick and put them into a large mixing bowl. Chop the sweet peas, thinly slice the radishes, grate the carrots, then add them all to the bowl with the carrot. Put the olive oil, vinegar, sesame oil, mustard, sesame seeds, and salt in a medium jar. Roughly chop the parsley and add it to the dressing. Close the jar securely and shake well to mix.
- Step 6 When the brisket is fully cooked, use two forks to tear and shred it. Add the dressing to the coleslaw and mix it well.
- Step 7 To assemble the sandwiches, cut the French rolls down the center, leaving them connected along one side. Dip the cut sides of the rolls into the liquid in the brisket, divide the meat between the rolls, and top each with some of the coleslaw.
You must give this recipe a try, I know you will truly enjoy it! And also, check out the series as well, it truly warms my heart!
Gretchen ~ All 4 One Home