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Japanese 7 Spice Brisket Sandwiches with Fennel Slaw
main dishes

Japanese 7 Spice Brisket Sandwiches with Fennel Slaw

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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

  • 3h

    Cook Time

  • 503

    Calories

  • 19

    Ingredients

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Ingredients

12

Servings

Japanese 7 Spice Brisket Sandwiches

  • 3 tablespoons Japanese 7 Spice Blend (Shichimi Togarashi)
  • 1 tablespoon McCormick Gourmet™ Sicilian Sea Salt
  • 4 pounds beef brisket, trimmed of excess fat
  • 1 cup Kitchen Basics® Original 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 Gourmet™ Sicilian Sea Salt
  • 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

Instructions

  • Prepare grill for indirect medium heat (325°F). Preheat grill by turning all burners to high.

  • 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.

  • 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.

  • 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.

  • 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.

  • To serve, slice brisket. Serve in rolls with BBQ Sauce and Fennel Slaw.

Nutrition information (per Serving)

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