Spicy Truffle Beef Brisket Sandwich

EQUIPMENT:

• Dutch oven or roasting pan (with cover or use aluminum foil)
• Slicer
• Medium bowl
• Large bowl

INGREDIENTS:

• 2-4 pounds Brisket point of flat, trimmed of silver skin and fat cap

For the Pastrami Spice:

• 2 TBS Cracked Black pepper
• 1 TBS Coriander
• 1 TBS Smoked paprika
• 1 TBS Kosher Salt
• 1 TBS Brown Sugar 
• 1 tsp Mustard powder ---(make this Truffle mustard??)
• 1 tsp granulated garlic
• 1 tsp granulated onion

For the sandwich: 

• Sandwich buns
• The Truffleist Truffle Mayo
• The Truffleist Truffle Oil
• Pickles
• Red cabbage slaw (see recipe below)

PREPARATION INSTRUCTIONS:

1. Rub the brisket with the spice mix and wrap in cling film or place in a large zip-loc bag and refrigerate for 24 hours or overnight.
2. Put the brisket in a Dutch oven or roasting pan, add 2 cups water and cover with lid or double layer of foil if using a roasting pan.
3. Bake at 300F for about 5 hours, then uncovered for 30 minutes, until fork tender. Check to make sure there is always a little bit of water in the pan so the brisket does not burn.
4. Remove the brisket and let it rest for one hour before slicing.
5. Cook the slices of brisket in a pan to make slightly crispy. Split the bun and toast in a pan with a little bit of truffle mayo.
6. Assemble the sandwich as you like with The Truffleist Truffle Mayo, The Truffleist Hot Sauce, Swiss Cheese, and red cabbage slaw (see recipe below). 

RED CABBAGE SLAW: 

Ingredients:

• ½ head Red Cabbage, sliced
• 1/2 med Red onion, sliced
• 3 TBS Apple cider vinegar
• 1 tbs Sugar
• 1 ½  tsp Salt
• Parsley whole leaves, picked and washed

Preparation Instructions: 

• Toss all of the ingredients together and let sit for 45 minutes.  Taste and adjust seasoning. Drain off any liquid before serving.