Ingredients
For the slaw – makes 3 pounds
- 1 Red Cabbage shredded
- Sea Salt
- Turbinado sugar (substitute Allulose sweetener)
- Red Truck Cherry Wine Vinegar (sub Apple Vinegar) to taste
- Olive Oil to taste
For the Zesty sauce – makes 2 cups
- 1 cup Mayonnaise (Olive Oil if you prefer)
- 1/4 cup Dijon Mustard
- 1/4 cup Grained Mustard
- 2 Tablespoons Chile Crunch to your taste
- Chipotle Hot Sauce to your taste
Per person
- 3 slices of JR Ranch Texas Angus Beef Brisket
- Splash Bourbon (optional for the cook)
- 1 JR Ranch Angus Beef Brat / cut on the bias into chunks
- 1 Hoagie Bun of your dietary choice
- BBQ sauce as you may like (optional)
To make the slaw: In a large bowl add 1/3 of the cabbage. Season with salt and sugar to taste. Toss to coat well. Repeat again twice to combine the rest of the cabbage. Allow to rest at room temperature for about 1 hours to extract the liquids from the cabbage. Transfer to a colander to drain liquids well. return to the bowl. Add vinegar and a splash of olive oil to your taste. Chill.
To make the Zesty Sauce: In a bowl combine the mayonnaise, both mustards and chile crunch mixing to combine. Adjust seasonings to your taste with hot sauce. Chill.
To prepare the Drunken Sandwiches: Preheat your grill. Meanwhile in a saucepan bring water to a bowl. Add the brats and heat until warm. Drain. Transfer the brats to the grill to cook, turning as needed for an even char. Meanwhile, lightly spray the brisket with avocado or coconut oil (to not stick) and lay out on the grill, cooking for 3 to 4 minutes, then turning over to finish. Toast the buns briefly on the grill as well. Transfer the brisket and brats to a cutting board and drizzle with bourbon if you like. Slice the brisket and brats on a angle into bite sized pieces. Combine.
To make the sandwiches: Slather both sides of the toasted bun with the Zesty sauce. Mound the brisket and brats onto the lower bun. Top with the slaw to taste. You can always drizzle a little BBQ sauce over as you may like.
Serve and enjoy!