Japanese 7 Spice Brisket Sandwiches with Fennel Slaw

Name: Japanese 7 Spice Brisket Sandwiches with Fennel Slaw
Prep time: 30 min
Cook time: 3 h
Yield: 12
Cuisine: Japanese,
Ingredients: 3 tbsps Japanese 7 Spice Blend (Shichimi Togarashi); 1 tbsp sea salt grinder; 4 pounds beef brisket trimmed of excess fat; 1 cup beef stock; 12 sandwich rolls; 1/4 cup rice wine vinegar; 1/4 cup orange juice; 2 tbsps granulated sugar; 2 tbsps vegetable oil; 1/4 tsp sea salt grinder; 1 cup julienned carrots; 1 cup thinly sliced fennel; 1 cup thinly sliced red onion; 1 can (15 oz) tomato sauce; 1/2 cup French’s® Tomato Ketchup; 1/3 cup firmly packed brown sugar; 2 tbsps Japanese 7 Spice Blend (Shichimi Togarashi); 2 tbsps rice wine vinegar; 2 tsps soy sauce

Add a Japanese twist to the classic barbecue brisket sandwich by rubbing the meat with a 7 spice blend, also known as Shichimi Togarashi, before grilling. Serve with a fresh carrot and fennel slaw.

30m

PREP TIME

3hr

COOK TIME

503

CALORIES

19

INGREDIENTS

Servings: 12

Ingredients

Japanese 7 Spice Brisket Sandwiches
3 tablespoons Japanese 7 Spice Blend (Shichimi Togarashi)
1 tablespoon McCormick® Sea Salt Grinder
4 pounds beef brisket, trimmed of excess fat
1 cup beef stock
12 sandwich rolls
Fennel Slaw
1/4 cup rice wine vinegar
1/4 cup orange juice
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1/4 teaspoon McCormick® Sea Salt Grinder
1 cup julienned carrots
1 cup thinly sliced fennel
1 cup thinly sliced red onion
BBQ Sauce
1 can (15 ounces) tomato sauce
1/2 cup French's® Tomato Ketchup
1/3 cup firmly packed brown sugar
2 tablespoons Japanese 7 Spice Blend (Shichimi Togarashi)
2 tablespoons rice wine vinegar
2 teaspoons soy sauce

KEY PRODUCTS

INSTRUCTIONS

1 Prepare grill for indirect medium heat (325°F). Preheat grill by turning all burners to high.
2 For the Brisket, mix Spice Blend and sea salt. Place brisket, fat side up, in 13x9-inch disposable foil pan. Rub all over with seasoning mixture. Pour stock around brisket. Cover with foil.
3 Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place pan on unlit side of grill. Close grill. Grill 3 hours or until brisket is tender. Remove brisket from grill. Let stand 10 minutes.
4 Meanwhile, for the Fennel Slaw, mix vinegar, orange juice, granulated sugar, oil and sea salt in large bowl until well blended. Add carrots, fennel and red onion; toss to coat well. Cover. Refrigerate until ready to serve.
5 For the BBQ Sauce, mix all ingredients in medium saucepan on high heat. Bring to boil. Reduce heat to medium; cook 20 minutes or until slightly thickened and sauce is reduced to about 2 cups, stirring occasionally.
6 To serve, slice brisket. Serve in rolls with BBQ Sauce and Fennel Slaw.