first class brisket challah sliders vest

brisket challah sliders

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Holidays

BRISKET CHALLAH SLIDERS

Holla for the challah

Ingredients

  • 2(1/4 ounce) packages active dry yeast
  • 2tablespoons sugar
  • 1cup warm water (110 degree)
  • 2tablespoons canola oil
  • 4large egg yolks
  • 3 1⁄3cups flour
  • 1teaspoon kosher salt
  • 1egg, beaten
  • 2 -3tablespoons sesame seeds
  • 4 -6cups beef brisket, cooked
  • 1cup barbecue sauce
  • 3cups cabbage, slaw recipe follows
  • 3cups red cabbage, cut into thin strips
  • 2cups grated carrots (or julienne)
  • 1cup cilantro leaf
  • 2limes, juiced
  • 1tablespoon sugar
  • salt and pepper

Direction

  1. If making by hand, in a large bowl, combine yeast, sugar and water. Let stand until foamy, about 5 minutes. Add oil and yolks and stir to combine, then add flour and salt and stir to combine. Turn dough onto a lightly floured surface and knead until dough is smooth and elastic.
  2. If making in a stand mixer, combine yeast, sugar and water in the bowl of a stand mixer. Let stand until foamy, about 5 minutes. Place bowl on stand mixer fitted with a dough hook and add oil and yolks and stir to combine. Add flour and salt and mix on low speed until dough is smooth and elastic.
  3. Coat a large bowl lightly with oil. Place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in a warm draft-free place until doubled in size, about 1 hour. Punch dough down, then cover and let rise again for 30 minutes.
  4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Turn dough onto a lightly floured surface. Cut into 16 pieces and cover with a towel. Working one at a time, roll dough into 10-inch ropes, then twist around and tie, tucking the ends underneath. (Alternatively roll each piece of dough into a ball). Cover and let rest for 10 minutes, then brush dough with beaten egg and sprinkle with sesame seeds.
  5. Bake for 25-30 minutes until bread is golden and cooked through. Let cool on wire rack for 10 minutes, then serve.
  6. To assemble sandwiches, cut bread in half and pile on brisket, BBQ sauce and cabbage slaw.