BBQ BRISKET SANDWICH WITH CARAWAY COLESLAW
This barbecue brisket is inspired by my mom's brisket, which is a classic Jewish-style red-wine-braised situation. The sauce combines flavors from my favorite barbecue sauce (heavy on the sweetness!) and my mom's braise, whose acidity balances the sweetness for a next-level sandwich. The caraway in the coleslaw is a nod to the caraway-flecked rye bread that's a staple at Jewish delis and I just love the woodsy depth that it lends.
Provided by Molly Yeh
Categories main-dish
Time 5h45m
Yield 8 servings
Number Of Ingredients 33
Steps:
- For the BBQ sauce: Add the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne to the pot of a multi-cooker or slow cooker.
- For the brisket: Season the brisket with the salt and some pepper and add to the pot with the BBQ sauce, coating the brisket in the sauce. Cook until tender, on high for 4 to 5 hours or on slow cook for 8 to 10 hours.
- While the brisket is cooking, prepare the coleslaw.
- For the caraway coleslaw: Toss together the green and red cabbage with 1 teaspoon salt in a large bowl and massage to soften; set aside.
- In a medium bowl, whisk together the mayonnaise, sugar, vinegar, mustard, caraway, 1/4 teaspoon salt and some pepper. Pour over the cabbage mixture, add the carrots and onions and toss to combine. Keep in the fridge until ready to serve.
- When the brisket is tender, remove it from the pot and rest the meat for 10 minutes. Cut slices against the grain.
- While the meat is resting, reduce the sauce. If you are using a multi-cooker, set to simmer for about 10 minutes to thicken. If you are using a slow cooker, remove the sauce to a small saucepot and reduce until thickened, about 10 minutes.
- Slice the buns, toast them and spread some of the BBQ sauce on each slice. Top with the sliced brisket and coleslaw.
- In a medium bowl, combine the flour, sugar, yeast and kosher salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and 2 of the eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
- While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
- Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
- Line a baking sheet with parchment paper.
- Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
- Increase the oven temperature to 375 degrees F.
- Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
- Whisk together the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.
BRUNCH BRISKET
Steps:
- Season both sides of the brisket with the salt and a few turns of pepper.
- In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.
- Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
- Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.
HEARTY BRISKET TACOS WITH PINK PICKLED ONIONS
Provided by Molly Yeh
Categories main-dish
Time 3h40m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.
- Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.
- Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!
- Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste.
BRISKET HOTDISH
This is my Midwest Jewish mashup for a low-maintenance crowd-pleasing Passover main dish. A hotdish is a meal in a dish with a protein (brisket, you have to have it on Passover!), vegetables (carrots, celery and peas), starch (potato smiles) and something to bind it together (the thick stewy braising liquid) ...it's rich and comforting but not overly heavy thanks to all of the veggies. Passover happens in Spring and it's still really cold where I live, so this warm cozy dish just makes sense!
Provided by Molly Yeh
Categories main-dish
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Season the brisket on all sides with salt and pepper.
- In a large oven-safe braiser, heat the oil over medium-high heat. Add the brisket and cook, turning occasionally, until browned, about 10 minutes. Reduce the heat to medium. Add the leeks, carrots, and celery. Season with salt. Cook, stirring often, until softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomato paste and stir to toast, 1 minute. Add the wine to deglaze and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring the wine to a boil and cook for 3 to 5 minutes. Add 2 1/2 cups of stock, the tomatoes and rosemary. Bring back to a boil, then reduce the heat to medium-low. Simmer, covered, stirring occasionally, until the beef is tender, about 2 hours.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Remove the lid from the brisket and continue to cook until the sauce is reduced and thickened to a stew-like gravy, 20 to 30 minutes. Turn off the heat. Using two forks, break up the meat into smaller chunks, but not shredded. Add the peas and stir to combine. Arrange the potato smiles on top in concentric circles.
- Bake until golden, steamy and bubbling, 45 to 50 minutes. Let cool slightly. Garnish with the parsley and chives. Serve with ketchup, if desired.
More about "molly yeh brisket recipes"
MOLLY YEH SHARES ROSH HASHANAH BRISKET RECIPE ON GIRL …
2019-09-18 Chopped chives, for garnish. 1. Season both sides of the brisket with the salt and a few turns of pepper. 2. In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the ...
From people.com
Author Ana CalderoneEstimated Reading Time 3 mins
From people.com
Author Ana CalderoneEstimated Reading Time 3 mins
See details
MOLLY YEH'S RECIPES — MOLLY YEH
find molly yeh’s recipes including midwest favorites (hotdish, cookie salad), jewish holiday favorites (challah, macaroons), chinese-inspired dishes (potstickers, scallion pancakes), her famous cakes and sweets (funfetti-style …
From mynameisyeh.com
From mynameisyeh.com
See details
MOLLY YEH'S APPLE CIDER BRISKET RECIPE | THE NOSHER
2019-09-23 Cover and cook on low for 8-10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the …
From myjewishlearning.com
From myjewishlearning.com
See details
BRISKET TACOS + AN END OF HARVEST PARTY — MOLLY YEH
2014-11-05 brisket tacos + an end of harvest party. 11 . 4 . 14. this year's end of harvest party was extra special. it was eggboy's first one as a man in charge, alongside eggdad, and it was our first gathering in the space where our …
From mynameisyeh.com
From mynameisyeh.com
See details
CELEBRATE ROSH HASHANAH LIKE MOLLY YEH - FOOD NETWORK
Molly Yeh Has Some Pretty Epic Passover Recipes Giving us no reason to eat matzo pizza for every meal this week. 5 Molly Yeh Recipes That Are Perfect for Hanukkah
From foodnetwork.com
From foodnetwork.com
See details
CHICKPEA SQUASH POT PIE RECIPE | MOLLY YEH | FOOD NETWORK
Deselect All. 1 tablespoon extra-virgin olive oil. 2 tablespoons (28 grams) unsalted butter, plus 6 tablespoons (84 grams), melted and cooled. 2 medium carrots (250 grams), cut into 1/2-inch …
From foodnetwork.com
Author Molly YehSteps 5Difficulty Intermediate
From foodnetwork.com
Author Molly YehSteps 5Difficulty Intermediate
See details
MOLLY YEH BRUNCH BRISKET - BIGOVEN.COM
Molly yeh brunch brisket recipe: Try this Molly yeh brunch brisket recipe, or contribute your own. Add your review, photo or comments for Molly yeh brunch brisket . not set not set …
From bigoven.com
From bigoven.com
See details
MOLLY YEH'S BRISKET HOTDISH IS A 'LOW UPKEEP CROWD-PLEASING' …
2022-04-13 Molly Yeh’s Brisket Hotdish is the ‘Girl Fulfills Farm’ host’s Midwestern spin on the common Passover brisket. Yeh’s brisket recipe options hotdish staples and a exciting twist …
From latesthunts.com
From latesthunts.com
See details
MOLLY YEH'S BRISKET HOTDISH | GIRL MEETS FARM | FOOD NETWORK
Molly's low-maintenance Brisket Hotdish is rich and comforting without being overly heavy, thanks to all of the veggies!Watch #GirlMeetsFarm on Sundays @ 11a...
From youtube.com
From youtube.com
See details
WATCH: MOLLY YEH SHARES THE APPLE CIDER BRISKET RECIPE SHE'S
2019-09-18 1. Season both sides of the brisket with the salt and a few turns of pepper. 2. In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until …
From yahoo.com
From yahoo.com
See details
MOLLY YEH'S BBQ BRISKET SANDWICH | GIRL MEETS FARM | FOOD NETWORK
Molly braises tender, juicy brisket with a red wine barbecue sauce in the slow cooker and tops with caraway coleslaw for a tasty sandwich!Watch #GirlMeetsFar...
From youtube.com
From youtube.com
See details
MOLLY YEH’S APPLE CIDER BRISKET - JMORE
2019-10-08 In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4-6 minutes. Transfer it to a slow cooker. Add the onion to the skillet …
From jmoreliving.com
From jmoreliving.com
See details
MOLLY YEH’S BRISKET HOTDISH | GIRL MEETS FARM | FOOD NETWORK
2022-04-09 Brisket Hotdish RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 4 hr 40 min Active: 1 hr Yield: 8 to 10 servings. Ingredients. One 2-pound brisket, cut into 2-inch …
From foodiebadge.com
From foodiebadge.com
See details
MOLLY YEH
molly yeh. home; about; f.a.q. cookbooks; events; recipes; travel; contact; home / about / f.a.q. / cookbooks / events / recipes / travel / contact / home. home / about / f.a.q. / cookbooks / …
From mynameisyeh.com
From mynameisyeh.com
See details
MOLLY YEH
To make the al pastor, in a food processor, combine the pineapple juice, vinegar, garlic, oregano, paprika, salt, cumin, black pepper, cloves, and chiles and blend until smooth. Place the pork …
From mynameisyeh.com
From mynameisyeh.com
See details
BRAISED BRISKET WITH QUINOA RISOTTO — MOLLY YEH
2014-04-03 the recipe for this brisket, and its delightful quinoa risotto that uses the brisket's cooking liquids, may be found in my latest edition of molly on the range. passover's a comin! i …
From mynameisyeh.com
From mynameisyeh.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love