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Leftover Smoked Brisket Sandwich with Slaw

Beef Brisket with homemade slaw on a soft potato bun.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8 People
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 pounds Smoked Beef Brisket
  • 2 tbsp Butter
  • 1 small Yellow onion
  • 2 cloves garlic
  • 1 tbsp Worcestershire sauce
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 8 ounces Sliced Provolone Cheese
For The Slaw
  • 1 head Cabbage
  • 1/4 cup Chopped Scallions
  • 4 tbsp Olive Oil
  • 3 tbsp Hones or Sugar
  • 4 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Equipment

  • 1 Cast Iron Skillet
  • 1 Vegetable Chopper

Method
 

  1. Preheat the oven to 325° F.
  2. Tightly wrap the leftover brisket in tin foil. Optional: Add 1 cup broth before wrapping.
  3. Heat in the oven for 10-15 minutes or until the internal temperature of the brisket is 160° F.
  4. Shred the cabbage in a bowl.
  5. Finely chop the scallions and combine them with the cabbage.
  6. Combine the olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. Whisk the ingredients to make a dressing.
  7. Pour the dressing over the cabbage.
  8. Meanwhile, preheat a large cast iron skillet on medium heat. Melt the butter in the preheated skillet.
  9. Sauté the onions for around 5 minutes until they are caramelized.
  10. Combine the garlic and the onions and continue to cook for an additional minute.
  11. Add the reheated brisket, Worcestershire, paprika, salt, and pepper to the skillet. Heat on low heat for around 1 minute until everything is combined.
  12. Place the bottom half of the potato buns on the baking sheet.