My Son's Favorite Brisket Sandwich

My son gets so excited when we have leftover brisket. He loves bringing home lunch to school and his current favorite is Grilled Brisket-Muenster Cheese Sandwich made with thickly cut brisket, pan-fried until the sides are crispy.   I like brisket with steamed jasmine rice but he prefers crispy, shredded brisket in a sandwich. This Grilled Brisket-Muenster Cheese Sandwich sticks to your sides.  It's spicy, hot and flavor-packed....Brisket + Siracha (a hot, red pepper sauce) + Bull's-Eye Barbecue Sauce makes a great combination.  We've been using Bulls-Eye Barbecue Sauce ever since our dear friend, Gary M, slathered Bull's-Eye on grilled burgers when they invited us for a barbie at their condo in Branson, MO three years ago!

Did you know?

Although brisket is a tough cut of meat, it has lots of connective tissue that gelatinizes and moistens the muscle fibers rendering the meat very tender when slow-cooked in a smoker, oven or braised a crock pot. It is a great cut not just for barbecue, pastrami and corned beef  but also for Korean and Chinese braised dishes and making beef bacon. How do you cook your brisket? How do you serve leftovers?  

Grilled Brisket-Muenster Cheese Sandwich

brisket slices (pan-fried then shredded)
honey whole wheat bread
Siracha sauce
Bull's-Eye Barbecue Sauce
Muenster cheese
mayonnaise
lettuce
Assemble the sandwich. Use butter or spray canola oil on the surface of a cast iron pan and grill the sandwich till golden brown on both sides. Enjoy!


                                

NTBMO dinner

I was doing some spring cleaning, going through the kitchen cabinets, fridge, etc that I have not been able to post at all. Finally got it all done on Monday then I got to baking pizzelles, whole wheat crackers and almond crisps. Due to the holy days, Hubby's on the road almost 6 hours a day this week so we decided to have a NTBMO dinner at our place. We invited our friend Ron who lives about 40 miles away to join us. Despite my full schedule, it was not really difficult as I decided to prepare entrees I can just bake in the oven overnight or leave in the crockpot till the morning. We had slow-roasted brisket, Hungarian goulash, chicken salad, mixed salad greens, buttered corn and green beans, fruits and ice cream for dessert. I planned on making a delicious mango cream pie I prepared two weeks ago but I did not find the fresh mangoes at the store so I just stopped by Braums and got Vanilla and Pistachio Almond Ice Cream. We had Steinberg Red Wine and Sparkling White Grape Juice we've been saving since October after a delightful wine tasting at Stone Hill Winery in Branson, MO. It was a no fuss dinner, surprisingly simple and easy to prepare. Maybe we'll host one again next year.

P.S. As I started posting pictures, I realized I forgot to take a picture of the goulash! It's our new favorite beef dish and I will be making it again soon. Hubby got it from his colleagues at work during their cultural orientation. More on that later...