Reign on Brisket on Rye Halftime Sandwich – Week 8

Reign on Brisket on Rye Halftime Sandwich – Week 8

There was a chill in the air and a game on Sunday so I felt a Reign on Brisket sandwich was a good choice.  It was more thinking out loud since I did not have a brisket and the one at the store did not look that good. I conceded to next week but when Lyn came home from her errands with a flat cut brisket I had my game plan down.

I usually use a Dutch oven for brisket either on stove top or in the oven but I wanted to go out and not have it on my mind that I had to get back so I grabbed our crock pot figuring I can put on low and disappear all day coming home to a house filled with the smell of yummmm. This is a torture because I like to let it sit overnight before reheating and eating. Never mind the fact that I started around 2 PM which meant low on crock pot was at least 6-8 hours of cook time.

Ingredients

  • One  4 Lbs. flat cut brisket
  • Large onion – cut in chunks
  • About 6-8 carrots – cut in chucks
  • About 10 celery stocks – cut in chucks
  • 1 clove garlic –  slightly crushed
  • 1 cup red wine I had some Merlot
  • 2 cups beef broth
  • Salt and pepper to taste
  • 1 loaf of Rye bread
  • Red onion relish

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How

Add a small amount – olive oil over medium high heat – we bought one of those crockpots that you can brown on the stove top in the pot – love it. If you don’t have one then you can brown in a pot just remember to scrap up the brown bits when you deglaze in the vegetables

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Salt and pepper the fattier side of brisket to taste and put that side down in pan listen to that sizzle.

Salt and pepper the top and after 2-3 minutes when bottom is browned nicely flip over and sear for another 2-4 minutes

Remove brisket to platter add all the vegetables and sauté for about 2-4 minutes add Merlot and cook down for about another 2-4 minutes

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Place brisket on top of vegetable and place in crockpot.

Pour the 2 cups of beef broth in cover and cook to low 7-8 hours.

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If you were using another pot to do searing and vegetables transfer veggies then the brisket

I cooked about 7-8 hours transferred to container, let cool and then cover and place in frig overnight.

The next day I sliced in about ¼” while reheating the gravy, added the meat and let sit.

 

There are two schools of thought on this some like to slice the night before and store in the gravy I go either way, this time I waited.

When ready I prepared the sandwich

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Layered the brisket, drizzled with some of the gravy making sure some got into the bread, top with red onion relish served with home mad dill pickles and garden tomatoes.

Brisket Sandwich

Sat down for the second half and watched the Pats fall apart just like the slices of brisket except that melted in my mouth.

Similar dishes from Stevesacooking

Smoked Wilfork Tender Brisket

My Favorite Brisket recipe

Beef Brisket with Caramelized Onions and Merlot Sauce

Meyer Lemon Brisket with Pomegranate Gremolata

Flat, Single or First cut Brisket Jewish style

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Cubano

Cubano

OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?

Cubano Epicurious | August 2013

by Jose Garces
The Latin Road Home

Yield: Makes 4 sandwiches

ingredients

Roast Pork

  • 2 Tbsp kosher salt + 1 Tbsp
  • 2 Tbsp granulated sugar
  • 1 Tbsp ground mustard
  • 2 lb boneless pork shoulder, tied in an even roll
  • 1/2 cup Dijon mustard
  • 1 tsp ground mace
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp Spanish smoked sweet paprika

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Sandwich

  • 4 (6-inch) light crisp-crusted bakery rolls
  • 2 Tbsp Dijon mustard
  • 3/4 lb best-quality domestic ham (unglazed), thinly sliced
  • 1/4 lb Swiss or Gruyère cheese, thinly sliced
  • 1 large dill pickle, thinly sliced lengthwise
  • 2 Tbsp unsalted butter

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preparation

To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.

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Source Information
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Tuna Roll with a Twist

I bought these little tiny cans of tuna at BJs that come in a 12 pack and whether in a salad or sandwich found them just the right size for one. Lyn does not like the way I make tuna, too much mayo so now I can make it the way I like it lots of mayo. When I was a kid I used to make mayo sandwiches for a quick snack but now a days I just pile on a little extra. Tunas sandwich is a quick and easy solution to that what’s for lunch question.

Make the tuna the way you like it then make a roll up, salad or my particular favorite in an organic hotdog roll.

Usually I like to sprinkle some paprika on it I like the color but most of all the little kick it adds,  but today I drizzled a little hoisin sauce.

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Continuing with my avocado celebration how about a turkey rollup

Sorry this post was supposed to go up Monday but with the excitement  of the new season you know….

Ingredients

  • Avocado sliced
  • Store roasted turkey sliced thin
  • Romaine lettuce shredded
  • Cranberries
  • Thinly sliced tomato
  • Whole wheat wrap

 

How

Layer lettuce, cranberries, turkey, tomato and avocado roll tightly

Cut the wrap in half, or don’t bother–it’s ready to eat

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sorry forgot to take picture took this with my camera

How To Roll Up A Wrap

Picture borrowed from Entre Fogones con Mimi!

how-to-roll

 

You can make an open-ended wrap or a closed one.  And everyone seems to have their own best way to wrap a wrap.  This is how I wrap a wrap.

Smear sandwich cranberry within an inch of the perimeter of the tortilla.

Layer makings in a wide swath down the center of the tortilla and to within a couple inches of the left and right edges—kind of a rough rectangle.

 

To make a closed end wrap, fold both the right and the left edges over the goodies and roll from the bottom.  To make an open-ended wrap, fold only one edge.

 

If I make a closed end wrap, we cut the wrap in two at an angle and eat half at a time, or share with my honey.

 

If the tortilla is a little stiff and hard to wrap and keep closed, try microwaving the tortilla under a paper towel for 15 to 20 seconds.  It will be more pliable

Avocado Tuna Fish Melt

Avocado Tuna Fish Melt

Ingredients:

  • ½ Avocado
  • 1 small can of tuna – I found this great multipack of what appear to be ½ size cans at BJ (perfect for one) so if a regular is 5 oz. this would be 2.5 oz.. If you don’t have a small can double other ingredients
  • A few chopped roasted Baby Roma Tomatoes – salsa is nice also
  • Salt and pepper to taste
  • A shake of Onion and garlic powder to taste (optional)
  • Bread – your choice
  • Sliced or shredded cheese your choice I happen to have some sliced provolone left over from my stuffed eggplant.

 ingredients

How:

  • Drain the tuna and flake in a small bowl. Add avocado and other ingredients and combine to mix well
  • Lightly toast the bread
  • Spread tuna mixture on the bread

spread the tuna

  • Cover with cheese

top with cheese

  • Place on cookie sheet and under a broiler on high until the cheese is melted I like slight browned.

server

Served with corn salad and what else a couple Baby Roma Tomatoes, the slice cucumber never made it to my plate. What one’s got to munch you know.