Dutch Brisket Sandwich
Remko Winkelaar - Restaurant T-Rex
For 4 persons
- 600 g of brisket
- 100 ml beef gravy
- 500 g sauerkraut
- 8 slices of casino white bread
- 4 tbsp T-Rex Pieper Ointment
- 4 tbsp T-Rex BBQ Sauce
- 4 tbsp T-Rex Bzzzz Sauce
- 4 slices of Gouda cheese
- 100 g herb butter, melted
Step 1: Prepare your barbecue for indirect cooking and heat to a temperature of 110 ° C (with enough charcoal to grill hot and fast ).
Step 2: Place the brisket on a piece of aluminum foil, pour the gravy over it and pack it well. Heat the brisket on your barbecue to a core temperature of 75 ° C.
Step 3: Remove the brisket from your barbecue and place it in a warm place, or for example in a cool box so that the brisket stays at the right temperature. Heat up the barbecue to 250 ° C; you can keep the set-up for indirect preparation, but you can also set up your barbecue for direct preparation. Warm while the temperature of the barbecue rises the sauerkraut in the skillet on the grid.
Step 4: Spread one side of the slices of casino bread with the T-Rex Pieper Ointment. Slice the brisket. Cover half of the bread with the warm sauerkraut, divide the T-Rex BBQ Ointment over here and top with the slices of brisket. Spread with the T-Rex Bzzzz Sauce and put a slice of Gouda cheese on top. Cover with the other slices of bread. Cover the outside of the sandwiches with the herb butter.
Step 5: Place the sandwiches on the grill of your barbecue and grill them on both sides until golden brown and crispy. Halve the sandwiches diagonally before serving.
- 1 USA grain fed brisket
- 4 tbsp black peppercorns, crushed
For the broth:
- 100 g of Grate Goods All Brine No. 1
- 3 beef broth cubes (Maggi)
Step 1: Bring 2 liters of water with the Grate Goods All Brine No. 1 and the beef broth cubes to the boil and let cool.
Step 2: Cut the hard pieces of fat from the brisket and cut away so much of the soft fat that the fat layer is approximately 3 mm thick. Place the brisket in a container. Withdraw the cooled broth with the injector and inject the brisket every centimeter. Always refill the injector by sucking in the broth and not filling it at the top; this prevents your injector from getting clogged. Pour the remaining stock into the container, cover it and put it in the fridge overnight.
Step 3: Rinse the brisket the next day and pat the meat dry. Sprinkle with the crushed black pepper and press it slightly.
Step 4: Burn your barbecue to a temperature of 107 ° C. Sprinkle a lot of hickory smoke chips on the charcoal, set up your barbecue for indirect preparation and place the brisket on your grid. Close the barbecue, bring it back to a temperature of 107 ° C and let the brisket cook until it reaches a core temperature of 68 ° C.
Step 5: Remove the brisket from the barbecue and wrap it in butcher paper. Put the packed brisket back and let it continue to a core temperature of 92 ° C. The total cooking process can take up to 12 hours.
Step 6: Remove the brisket from the barbecue, wrap (in the butcher paper) in a clean towel and let the meat rest for 2 hours in a warm place. You can also use a large cool box for this.
Step 7: Unpack the brisket and cut across the wire into slices about half a cm thick (or use to prepare the Dutch brisket sandwich).