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Home -> Holiday Foods -> Other Holidays
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St. Patrick's Day Brisket and Pickle Sandwiches
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 tbsp. all purpose flour 2 tbsp. paprika 2 tsp. salt 1 tsp. white pepper 3 1/2 pounds beef brisket 1/2 cup vegetable oil 2 medium onions, peeled and thinly sliced 4 medium carrots, peeled and thinly sliced 2 stalks celery, thinly sliced 12 cups water 2 tbsp. tomato paste 3 bay leaves 1 tsp. dried thyme 1/2 tsp. cracked black pepper 18 slices rye bread, toasted mayonnaise whole grain mustard 3 large dill pickles, cut into thin strips
Directions
Preheat oven to 325 degrees. Stir together flour, paprika, salt and white pepper in a large pie plate. Dredge the brisket in the flour mixture to coat completely. Heat the oil in a large pot over medium high heat. Add brisket and brown on all sides. Transfer brisket to a roasting pan. Add onions, carrots and celery to the pot and cook about 5 minutes until golden brown, stirring frequently. Add water, tomato paste, bay leaves, thyme and cracked pepper to the pot and bring to a boil. Pour the vegetable mixture over the brisket. Cover the roasting pan tightly with foil and bake brisket 1 hour. Turn brisket over, recover and bake an additional hour until tender. Transfer the cooked brisket to a cutting board and tent loosely with foil. Skim the fat from the juices in the roasting pan. Discard bay leaves. Transfer the cooking liquid with vegetables to a blender and puree until smooth. Transfer the puree to a large saucepan and boil over high heat until reduced to 2 1/2 cups, stirring frequently. Slice the brisket thinly across the grain. Add the brisket slices to the reduced cooking liquid. Stir in pickle strips and bring to a boil. Stir until brisket is heated through. Spread bread slices generously with mayonnaise and mustard. Divide the brisket pickle mixture between 9 bread slices. Top with remaining bread slices and serve immediately.
Makes 9 sandwiches.
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