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This recipe is a game-changer! The best part is that you can prepare the two main components ahead of time, which will save you time when you’re ready to serve. All you need to do is pop the fries in the oven and toast the sandwiches. It’s a quick and easy way to create a mouth-watering meal that everyone will love.
Yield: 6 sandwiches
1 onion, sliced into half-rings
3 pounds second-cut brisket
1 tablespoon Gefen Olive Oil, divided
4 teaspoons salt, divided
4 teaspoons pepper, divided
4 teaspoons Gefen Garlic Powder, divided
3/4 cup barbecue sauce, such as Gefen, divided
1 head garlic
1 tablespoon Gefen Olive Oil
salt, to taste
pepper, to taste
1 cup Gefen Mayonnaise
6 ciabatta rolls
pickled jalapenos
1 package frozen fries, prepared according to package directions
Preheat oven to 300 degrees Fahrenheit.
Place sliced onions on the bottom of a 9×13 pan.
Pat brisket dry. Drizzle half of the oil over brisket. Sprinkle with half the salt, pepper, and garlic powder. Rub in spices.
Pour 1/4 cup barbecue sauce over meat.
Flip the meat and place it in the pan on top of the onions. Repeat the previous two steps on the other side of the meat.
Cover tightly and bake until meat is fork-tender, usually four to five hours. Once done and semi-cooled, shred with two forks. Add remaining 1/4 cup barbecue sauce and mix.
Preheat oven to 325 degrees Fahrenheit.
Cut off the top section of the head of garlic to expose the cloves.
Place garlic in an oven-safe bowl or on a Gefen Parchment-lined baking sheet. Drizzle olive oil on top and sprinkle with salt and pepper. Turn over the garlic head so it’s face down and bake for 1 hour. Allow to cool.
Place mayonnaise in a bowl. Once garlic has cooled, squeeze out the cloves into the mayo and mix to combine.
Slice a roll open and spread garlic mayo on both sides. Add pulled beef, jalapenos, and fries. Place in the toaster till toasted before serving.
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Photography and Styling by Penina Spero
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