Barbecued Brisket Sandwiches with Firecracker Sauce
- SERVINGS: 12
You can serve this brisket right out of the oven, but finishing it on the grill gives it a delightful smoky flavor that perfectly complements the spicy barbecue sauce.
Plus: More Beef Recipes and Tips
- 2 tablespoons coarsely ground coriander seeds
- 2 tablespoons coarsely ground cumin seeds
- 2 tablespoons coarsely ground mustard seeds
- 2 tablespoons hot paprika
- 1 tablespoon ancho chile powder
- Kosher salt and freshly ground pepper
- 1 teaspoon ground ginger
- One 6-pound beef brisket
- 3 tablespoons extra-virgin olive oil
- 2 medium onions, chopped (2 cups)
- 2 tablespoons minced garlic
- 2 tablespoons apple cider vinegar
- 2 tablespoons dark brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 4 cups canned peeled tomatoes, seeded and chopped
- 1 cup hickory wood chips
- Vegetable oil, for the grill
- 2 dozen potato rolls
- Lettuce leaves, sliced tomatoes, and red onions, for serving
- Preheat the oven to 300°. In a bowl, combine the coriander, cumin and mustard seeds, paprika, chile powder, 1 tablespoon each of salt and pepper and the ginger. Set the brisket in a large enameled cast-iron casserole and rub the spices all over the meat.
- Heat the olive oil in a large saucepan. Add the onions and garlic and cook over moderate heat, stirring often, until softened, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire and soy sauces; simmer for 5 minutes. Add the tomatoes and bring the sauce to a simmer.
- Pour the sauce over the brisket. Cover with foil or a tight-fitting lid and bake for 4 hours, turning twice, until very tender and the sauce is thickened. Transfer the brisket to a platter. Pour the sauce into a medium saucepan and let stand for 10 minutes, then skim off the fat.
- Light a grill. If using charcoal, scatter the hickory chips over the coals. If using a gas grill, place the chips in the smoker box or scatter them over the heat bars. Lightly oil the grate. Grill the brisket covered over a medium-low fire for 45 minutes, turning once, until nicely charred. Transfer to a cutting board.
- Meanwhile, boil the sauce over moderately high heat until reduced to 4 cups, about 20 minutes. Transfer the sauce to a blender or food processor and puree until smooth, then pour into a bowl. Season with salt and pepper.
- Thinly slice the brisket across the grain on the diagonal; arrange on the rolls. Top with the lettuce, tomatoes and red onions, drizzle with some of the barbecue sauce and serve.
A medium-weight Pinot Noir or Merlot with spice and berry flavors has enough acidity to stand up to the fiery barbecue sauce.