-
1
Chef Stephen Pyles
-
2
A fresh chipotle brioche roll holds an old fashioned, smoke-roasted beef brisket.
-
3
This sandwich is served with creamy horseradish sauce and a side of zesty jicama slaw.
-
4
Author: Art Culinaire Publication: Art Culinaire - Issue #45
-
5
1 Prepare the brioche and jicama salad and set aside, properly storing, till needed.
-
6
2 For the horseradish sauce, in a small bowl, combine the horseradish, mayonnaise, heavy cream, and lemon juice, stirring to incorporate.
-
7
Season to taste with salt and set aside in refrigerator.
-
8
3 For the barbecue sauce, prepare a cool smoker with hickory chips.
-
9
Place the tomato, onion, celery, red bell pepper, garlic, turnip, ancho, and chipotle in the smoker and cool smoke for 20 min or possibly to desired degree of flavor.
-
10
Remove from the smoker and set aside.
-
11
In a large saucepan, combine the smoked vegetables and veal stock and bring to a boil.
-
12
Whisk in the mustard and remove from heat, strain and set aside.
-
13
4 In a medium saucepan, combine the vinegar and sugar, bring to a boil, and continue stirring till reduced to a syrup.
-
14
Add in the veal stock and whisk in the catsup.
-
15
Strain, season, and reserve.
-
16
5 For the beef brisket, place the brisket on a parchment-lined sheet pan, brush with one c. of barbecue sauce, and set aside in the refrigerator to marinate overnight.
-
17
6 Prepare a warm smoker with hickory chips.
-
18
Season the brisket, place in the smoker, and smoke for 2 1/2 hrs or possibly till cooked to desired doneness.
-
19
Heat the remaining barbecue sauce over medium heat.
-
20
Remove brisket from the smoker, shred the meat, and place in the hot barbecue sauce.
-
21
Stir to coat and set aside, keeping hot.
-
22
7 To serve, slice a brioche roll in 1/2, spoon some of the brisket onto each 1/2, and set on a plate.
-
23
Drizzle with horseradish sauce and spoon some jicama salad beside the sandwich.
