Tujague's Brisket Po' Boy Sandwich

Name: Tujague's Brisket Po' Boy Sandwich
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 15 Po' Boy Sandwiches, 15 serving(s)
Ingredients: 1 beef brisket, large; 2 onions, large, chopped; 4 garlic cloves, chopped; 2 large carrots, chopped; 2 cups tomatoes, chopped; 2 bell peppers, sliced thin; 2 stalks celery, chopped; 1 tablespoon red chili pepper flakes; 3 bay leaves; 1/2 cup parsley; 1 tablespoon thyme; 1 tablespoon allspice; 1 teaspoon liquid smoke; 1 tablespoon balsamic vinegar; 1 teaspoon peppercorn; 1 cup beef stock, to cover; 15 French rolls

Submitted by East Wind Goddess

"Tujague's Restaurant (pronounced two-jacks) is the second oldest in New Orleans. Tujague's is over 150 years old, but its food is still fresh and interesting.This brisket recipe is one of the best you'll ever try, and I know people who go to NOLA just for this sandwich. I'm delighted that they shared this recipe!"

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Ready In:: 4hrs 45mins
Ingredients:: 17
Yields:: 15 Po' Boy Sandwiches
Serves:: 15

ingredients

1 beef brisket, large
2 onions, large, chopped
4 garlic cloves, chopped
2 large carrots, chopped
2 cups tomatoes, chopped
2 bell peppers, sliced thin
2 stalks celery, chopped
1 tablespoon red chili pepper flakes
3 bay leaves
¹⁄₂ cup parsley
1 tablespoon thyme
1 tablespoon allspice
1 teaspoon liquid smoke
1 tablespoon balsamic vinegar
1 teaspoon peppercorn
1 cup beef stock, to cover
15 French rolls

directions

1. In heavy pot brown brisket well in hot oil. Set aside.
2. In same pot brown onion, garlic, carrot. Add brisket back to pot with tomatoes, bell pepper, celery, dried chili, bay leaves parsley, thyme, allspice peppercorns liquid smoke, balsamic vinegar and stock to cover.
3 Cover Pot with aluminum foil and then lid. Simmer 3 hours till brisket is fork tender but not falling apart.
4. Transfer brisket to pan and let stand. Then slice into large chunks or 1/4 inch thick slices.
5. Boil the stock down till about half, Strain, and put brisket back in the liquid.
6. Slice thin or shred the brisket and put on a french roll, open-toasted and smeared with Creole horseradish sauce. Include some of the onions and bell peppers from the pan.
You can serve the brisket with it's gravy or with creole horseradish sauce, as a main dish, an appetizer or in a brisket sandwich. It's all good!

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RECIPE SUBMITTED BY

East Wind Goddess

I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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