BBQ Brisket Sandwich with Caraway Coleslaw Recipe

BBQ Brisket Sandwich with Caraway Coleslaw

Level: Easy | Yield: 8 servings | Total: 5 hr 45 min | Active: 35 min

This barbecue brisket draws inspiration from a classic Jewish-style brisket, braised in red wine. The sauce blends rich and sweet barbecue flavors with the tangy acidity of a traditional braise, creating a sandwich that's truly special. The caraway in the coleslaw pays tribute to the caraway-studded rye bread found at Jewish delis, adding a warm, earthy note.

BBQ Sauce

• 1 cup ketchup
• 1 cup red wine
• 1/2 cup tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne

Brisket

• 4 pounds brisket
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Pretzel Challah Buns, homemade or store-bought

Caraway Coleslaw

• 1/2 green cabbage, thinly sliced (about 4 cups)
• 1/4 red cabbage, thinly sliced (about 2 cups)
• Kosher salt
• 1/4 cup mayonnaise
• 1 tablespoon sugar
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon caraway seeds
• Freshly ground black pepper
• 4 carrots, cut into matchsticks (about 1 1/2 cups)
• 1/2 sweet onion, thinly sliced (about 1 cup)

Pretzel Challah Buns

• 3 1/2 cups (448 grams) all-purpose flour, plus more for dusting
• 1/4 cup (50 grams) sugar
• 2 1/4 teaspoons (1 envelope) instant yeast
• 1 teaspoon kosher salt
• 3/4 cup (178 grams) warm water, 105 to 110 degrees F
• 1/3 cup (66 grams) flavorless oil, plus more for the bowl
• 3 large eggs
• 1 cup (230 grams) baking soda
• Coarse pretzel salt, for sprinkling

Instructions

For the BBQ sauce: Combine the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne in the pot of a multi-cooker or slow cooker.

For the brisket: Season the brisket with salt and pepper, then place it in the pot with the BBQ sauce, making sure the brisket is well coated. Cook until tender, either on high for 4 to 5 hours or on low for 8 to 10 hours.

For the caraway coleslaw: While the brisket is cooking, toss 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 this dressing over the cabbage mixture, then add the carrots and onions and toss to combine. Refrigerate until ready to serve.

When the brisket is tender, remove it from the pot and let it rest for 10 minutes. Slice the meat against the grain. While the meat rests, reduce the sauce. If using a multi-cooker, set to simmer for about 10 minutes to thicken. If using a slow cooker, transfer the sauce to a small saucepot and simmer until thickened, about 10 minutes.

For the pretzel challah buns: In a medium bowl, mix the flour, sugar, yeast and kosher salt. Whisk to blend. In a liquid measuring cup, combine the warm water, oil and 2 eggs. Beat to mix, then pour into the dry ingredients. Stir to form a dough. Knead in a 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 a large bowl, transfer the dough, cover with a towel, and let rise until doubled, 2 to 3 hours.

While the dough rises, preheat the oven to 250 degrees F. Spread the baking soda on a rimmed baking sheet and bake for 1 hour. Let cool and set aside (baked baking soda can be irritating, so avoid touching it once out of the oven).

Line a baking sheet with parchment paper. Divide the dough into 8 equal portions, keeping covered when not in use. Shape each piece into a ball by tucking the top under and pinching to seal, then place 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) water. Stir to dissolve (a few undissolved chunks are fine as long as they don't stick to the dough).

Whisk the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs, immerse the rolls in the baking soda bath for about 2 minutes on each side. Pat dry with a paper towel and return to the baking sheet. Brush with egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; check for doneness at 16 minutes.

To assemble: Slice the buns, toast them, and spread some BBQ sauce on each half. Top with sliced brisket and coleslaw.