Brisket Sandwich with Chipotle Barbecue Sauce and Kimchi Slaw

Brisket Sandwich with Chipotle Barbecue Sauce and Kimchi Slaw

The Joule oven sure works its magic on our secret spiced brisket. Fluffy buns are layered with slow cooked pulled beef and homemade chipotle barbecue sauce. We’ve added Korean kimchi with a kick to cut through the richness. Leftover brisket is the bonus here – add to nachos, fill your favorite quesadillas or bao buns.

7 hrs total time

1 hr active time

Easy

Serves 4

Ingredients


Measurements:

  • Cooking oil spray
  • 2½ lb flat brisket
  • 1 cup (8 fl oz) apple cider

For the spice rub:

  • 2 tbsp granulated sugar
  • 1 tbsp demerara sugar
  • 5 tsp kosher salt
  • 2 tsp chipotle powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ¼ tsp smoked paprika

For the chipotle barbecue sauce:

  • 1 tbsp vegetable oil
  • 1 yellow onion

    thinly sliced

  • 2 cloves garlic

    thinly sliced

  • 3½ oz can chipotle peppers in adobo sauce
  • ½ tsp ground ginger
  • ½ tsp smoked paprika
  • ½ tsp mustard powder
  • 14½ oz can diced tomatoes
  • ⅓ cup (3¼ oz) tomato paste
  • ¾ cup (6 fl oz) apple cider vinegar
  • ¾ cup (5¼ oz) demerara sugar
  • 2 tbsp (1½ oz) honey
  • 2 tsp Worcestershire sauce
  • Kosher salt

    to season

For the kimchi slaw:

  • ¼ cup (2 oz) mayonnaise
  • ¼ small (7 oz) purple cabbage

    thinly sliced

  • 5 oz kimchi

    chopped

To finish:

  • 4 burger buns

    cut in half horizontally

  • 1¾ oz pickles

    thinly sliced

Instructions

  • 1Insert the wire rack into position 6. Meanwhile, prepare the spice rub.
  • 2Place all the ingredients listed below in a bowl and mix well to combine.
  • 3Tear 3 lengths of foil 1 x 45-inch long and 2 x 30-inch long. Lay the long piece horizontally on the countertop. Lightly oil the center of the foil. Place the 2 remaining sheets vertically and slightly overlapping each other in the middle, to form a cross. Place the roasting pan in the center of the cross and insert the broiling rack.
  • 4Place the beef on the rack and sprinkle all over with the spice rub, patting it to adhere. Pour the apple cider in the pan, avoiding the beef.
  • 5Bring the edges of the foil up and over the beef to loosely cover and create a parcel. Tightly seal the edges.
  • 6Once preheated, carefully place the parcel in the oven and start the timer. Meanwhile, make the chipotle barbecue sauce.
    Tip: The parcel needs to be airtight to slow cook properly. Be careful you don’t tear the foil when handling.
  • 7Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally for 10 minutes, or until softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.
  • 8Add the chipotle and spices and cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, vinegar, sugar, honey, Worcestershire sauce and salt. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 20 minutes, or until reduced by a quarter. Cool for 10 minutes. Meanwhile, make the kimchi slaw.
  • 9Place the mayonnaise in a medium bowl. Add the cabbage and kimchi and stir gently to combine. Cover and refrigerate until needed.
  • 10Blend the sauce until smooth. Transfer to a medium saucepan.
    Tip: If your blender lid doesn't have safety clips, firmly hold the lid down with a tea towel when turning on. Sauce can be made a day ahead, store covered, in the refrigerator. Makes about 4 cups (32 fl oz)
  • 11When the oven signals, remove the beef from the oven. Carefully open the foil and remove the beef from the pan. Strain the pan juices through a fine sieve and reserve. Remove the rack from the pan. Return the beef to the pan and shred with 2 forks.
  • 12Place the pan with the chipotle barbecue sauce over medium heat, add approximately 1 cup (8 fl oz) of the reserved cooking liquid to loosen the sauce slightly. Season with salt and stir until heated through.
  • 13Transfer the beef to a saucepan and place over medium-low heat. Add approximately half the chipotle barbecue sauce and bring to a simmer. Remove from the heat and set aside.
    Tip: Any leftover chipotle barbecue sauce can be cooled and stored in an airtight container in the refrigerator for up to 5 days. The sauce goes great with chicken wings!
  • 14Place the buns, cut side up, in the air fry basket. Place the basket in rack position 3 and start the timer.
  • 15The buns should be lightly toasted. If not, give it a bit more.
  • 16Top the base of each bun with the pulled beef, slaw, pickles, bun top and serve.
    Tip: Leftover beef can be served in nachos, quesadillas or bao buns. Cool and freeze in an airtight container for up to 8 weeks.