Pulled Brisket Sandwiches

I had a brisket in the fridge, but not enough space for a tupperware for curing it. So I decided to have a crack at that classic of Southern American cooking, the pulled brisket. Now the last time I tried to do pulled meat, it wasn't very successful. I guess an English supermarket chain aren't the best people to get recipes from for American dishes. So I turned to an American website, and found this recipe, which very conveniently used the chipotle in adobo that I bought recently. I don't have a slow cooker, so I did it in a Le Creuset in the oven on a low temperature for 4 hours, and that was perfect. And that was the meat sorted out.

But of course, woman cannot live on meat alone - even lovely luscious, sauce-rich shreds of pulled brisket. I've had an ambition to bake good hamburger buns, ever so slightly sweet, not too heavy but substantial enough to hold together under a weight of delicious filling. I found this recipe, on Rosa's Yummy Yums, which certainly seemed to answer. I used some whey instead of water, and they were perfect. Absolute heaven. This will definitely be my go-to recipe, although I think that for our appetites, making 6 buns out of the dough is probably a better idea.

I had a small green cabbage, and a red pepper in the fridge, so coleslaw seemed obvious. I don't like really creamy coleslaw, and this recipe for Emeril's Kicked Up Cole Slaw sounded really good. It was tangy, light and delicious.

All in all, these were fantastic sandwiches! And the next day we had leftover meat, with some leftover coleslaw, and some baked beans, with some bacon and smoky barbecue sauce added, to make them more interesting. I still have a container of the meat in the freezer - I think that will probably be tacos at some stage down the track.

This wonderful sandwich is going for Souper (soup, salad and sammie) Sundays at Deb's Kahakai Kitchen - do check and see what else is in the round up this week!