Brisket Sandwich

Hello Chililovers, on this occasion I want to tell you about this delicious sandwich that we made over the weekend and that I personally loved. Lately, barrel roasting or smoker roasting has become fashionable, a trend that comes from American cuisine and is called LOW and SLOW. This means that it is cooked slowly at low temperatures for many hours... the result... meats very soft, smoky and juicy.

How do you get juicy meats in such long preparations? Success is the use of cuts with high connective tissue and fat that, when exposed to low temperatures for so long, will disintegrate and provide that texture, flavor and juiciness, such as brisket or beef brisket, which is a piece of meat with all these characteristics and that well done will melt in your mouth leaving a delicious smoky and juicy flavor, do not be afraid to try it because we are sure that you will love it.

For this preparation we cooked the brisket in the barrel for 8 hours, cut it into thin slices and put it on a sourdough bread with chipotle mayonnaise, Swiss cheese, pickles and mesclun. Below I share the recipe with you and I hope you enjoy it as much as I do.

Ingredients for Brisket

• A whole piece of Brisket
• 1 part Chipotle
• 2 Parts Garlic Powder
• 1 part Pepper
• Mustard
• Coarse salt
• Apple vinager

Chipotle Mayonnaise Ingredients

• 1 egg
• 1 tablespoon chipotle
• 200ml vegetable oil
• 3 garlic cloves
• 10ml white or lemon vinegar
• Salt

Ingredients for the Sandwich

• Sourdough Bread
• Mezclum
• Sliced ​​Swiss cheese
• Pickled cucumbers
• Chipotle Mayonnaise

Brisket Preparation

Take the piece of brisket and remove that excess fat from the meat (you can ask the butcher to do it for you) but make sure it is left with at least 1 cm of superficial fat. The night before, apply a layer of salt on the piece of meat. The proportion is 1/2 tablespoon of salt for every pound of meat you have and leave it on a rack on a refractory or deep aluminum tray in the refrigerator (the idea is that The brisket will release some juices and we don't want them to come into contact with the meat). The next day, make a RUB with the aforementioned proportions of Chipotle , Garlic and Pepper, evenly cover the entire piece of meat with the mustard and then apply a thin and homogeneous layer of RUB over the entire meat, leaving at least 1 hour for the meat to absorb. the flavor of the RUB and then takes the meat directly to the barrel preheated to 225ºF or 107ºC. After about 2 hours, remove it, moisten it with apple cider vinegar and cover it firmly with 2 sheets of aluminum in order to retain all the vapors. Take it back to the smoker and leave it for the remaining 8 hours, trying to ensure that the temperature of the barrel does not vary too much and that the maximum temperature is 235ºF or 115ºC. When 10 hours are up or the internal temperature of the meat is 195ºF or 90ºC, remove it and let it rest for at least 20 minutes and then cut it into thin slices.

Chipotle Mayonnaise Preparation

Add the tablespoon of Chipotle and the 3 cloves of garlic to the oil and in a frying pan or ovenproof dish, confit the garlic at 80ºC for approximately 30 minutes, then let the oil cool to room temperature. In the blender you put the egg, the preserved garlic, the salt and the vinegar and begin to blend. Once the garlic is incorporated into the egg, add the oil in a thread until it thickens. Adjust flavors and reserve in the refrigerator.

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Warm the bread with a few slices of Swiss cheese and brisket, then add the pickles, mesclun, and chipotle mayonnaise. We hope you like this recipe and compare the results.

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