About this recipe:The beef brisket in these sandwiches take a little time, but it's worth it. Toasted slices of sourdough are slathered with mustard, then topped with a layer of dressed cabbage and slices of beef brisket.
Makes: 6 sandwiches
1 (1.35kg) salt beef brisket
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon spicy mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 medium head cabbage, cored and thinly sliced
2 tablespoons spicy mustard
12 slices sourdough bread, lightly toasted
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Method Prep:15min › Cook:4hr10min › Extra time:15min › Ready in:4hr40min
Place salt beef brisket in large pot and cover with water. Cover pot and bring to the boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
Whisk together olive oil, balsamic vinegar, mustard, salt and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and salt beef brisket on each slice and top with remaining slices of bread.