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Winning beef brisket sandwich

September 7, 2011

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Serves 4

Candy Gold says gingersnap cookies are the secret to her brisket. A five-pound brisket yields enough for dinner, with leftovers for her award-winning sandwiches. Gold makes her own coleslaw and pickles, but good versions are readily available to buy.


1 lean brisket (5 pounds)
Flour (for sprinkling)
Salt and pepper, to taste
Canola oil (for the pan)
6 carrots, chopped
1 large onion, chopped
4 cloves garlic, chopped
1 cup ketchup
1 cup sugar
2 teaspoons chili powder
1 cup water
6 tablespoons soy sauce
3 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
12 gingersnap cookies, crushed

1. Turn on the broiler. Dredge the brisket in flour and sprinkle both sides with salt and pepper. Set the brisket in a roasting pan and slide under broiler for 5 minutes on each side or until brown. Remove from oven and transfer to a plate.

2. Turn the oven down to 325 degrees. Rub the roasting pan with oil and return the brisket to it. Surround with the carrots, onion, and garlic.

3. In a bowl, stir the ketchup, sugar, chili powder, water, soy sauce, vinegar, and Worcestershire. Pour over the brisket and vegetables. Cover pan tightly with heavy duty foil and transfer to the oven. Cook for 3 hours.

4. Remove brisket from oven, and stir crushed gingersnaps into the pan juices. Stir to thicken. Return the pan to oven. Cook, uncovered, for 1 hour.

5. Remove brisket from oven and let it rest for 1 hour. Remove from the liquid, slice thinly, and refrigerate overnight.


4 tablespoons butter
4 Spanish onions, thinly sliced
Salt and pepper, to taste
8 slices light rye bread
16 extra-thick slices Swiss cheese (about 1 pound)
1 cup coleslaw
24 pickle slices

1. In a large skillet, melt the butter and add the onions, salt, and pepper. Cook, stirring often, for 40 minutes, or until the onions release their liquid, then turn dark brown.

2. Toast the bread. Place cheese on 4 slices and melt in a toaster oven or on a baking sheet in a 250-degree oven. Spread caramelized onions on top.

3. Mound brisket on each sandwich half. Top with coleslaw, pickles, and remaining slices of bread. Adapted from Candy Gold