Beef Brisket Toasties

    (16)
    4 hours 40 min

    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.


    13 people made this

    Ingredients
    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

    Method
    Prep:15min  ›  Cook:4hr10min  ›  Extra time:15min  ›  Ready in:4hr40min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (15)

    by
    30

    This is my recipe..we make this every St Patrick's day. As for the recipe, I shred the corned beef I do not slice it! So you have a layer of shredded cabbage salad, shredded corned beef, all sandwiched between good sourdough. (I like to buy a french baguette from Panera Bread). Yum. Also, you can make any kind of vinaigrette you like. Mine was only a suggestion. I currently use the ratio: 3 TBL olive oil, 2 TBL red wine vinegar, 1 tsp greek oregano, and sometimes a pinch of sugar for a sweeter taste.  -  24 Apr 2010  (Review from Allrecipes US | Canada)

    by
    17

    This recipe is wonderful. I was out of spicy mustard so I used half yellow mustard and half horseradish. Also, like other viewers I added swiss cheese and I also sliced some tomatoes for us adults. And I marinated the cabbage ahead of time so it had time to absorb. There was too much cabbage leftover, but perhaps that's because I added other things to the sandwich. Next time I will probably half the cabbage and marinade. Overall, it was Excellent, my kids loved it, my husband loved it and I loved it! Great recipe! I will make this again and again.  -  26 Mar 2011  (Review from Allrecipes US | Canada)

    by
    14

    This was a great sandwich. The only thing I would change is swap the cabbage with a cole slaw mix. The cabbage did not absorb the sauce, which was delicious. So I would marinate the cabbage ahead of time. My whole family, kids and hubby ate these! Thanks!  -  31 Mar 2010  (Review from Allrecipes US | Canada)

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