Barbecued Brisket Sandwich With Horseradish Sauce

Directions

1. Chef Stephen Pyles
2. A fresh chipotle brioche roll holds an old fashioned, smoke-roasted beef brisket. This sandwich is served with creamy horseradish sauce and a side of zesty jicama slaw.
3. Author: Art Culinaire Publication: Art Culinaire - Issue #45
4. 1 Prepare the brioche and jicama salad and set aside, properly storing, till needed.
5. 2 For the horseradish sauce, in a small bowl, combine the horseradish, mayonnaise, heavy cream, and lemon juice, stirring to incorporate. Season to taste with salt and set aside in refrigerator.
6. 3 For the barbecue sauce, prepare a cool smoker with hickory chips. Place the tomato, onion, celery, red bell pepper, garlic, turnip, ancho, and chipotle in the smoker and cool smoke for 20 min or possibly to desired degree of flavor. Remove from the smoker and set aside. In a large saucepan, combine the smoked vegetables and veal stock and bring to a boil. Whisk in the mustard and remove from heat, strain and set aside.
7. 4 In a medium saucepan, combine the vinegar and sugar, bring to a boil, and continue stirring till reduced to a syrup. Add in the veal stock and whisk in the catsup. Strain, season, and reserve.
8. 5 For the beef brisket, place the brisket on a parchment-lined sheet pan, brush with one c. of barbecue sauce, and set aside in the refrigerator to marinate overnight.
9. 6 Prepare a warm smoker with hickory chips. Season the brisket, place in the smoker, and smoke for 2 1/2 hrs or possibly till cooked to desired doneness. Heat the remaining barbecue sauce over medium heat. Remove brisket from the smoker, shred the meat, and place in the hot barbecue sauce. Stir to coat and set aside, keeping hot.
10. 7 To serve, slice a brioche roll in 1/2, spoon some of the brisket onto each 1/2, and set on a plate. Drizzle with horseradish sauce and spoon some jicama salad beside the sandwich.