Gluten-Free BBQ Brisket Sandwich

This sandwich is ideal for summer with shredded brisket, homemade coleslaw and Bread SRSLY's new gum-free, rice-free sourdough pullman loaf. 

You can pressure cook the brisket and keep it in the fridge to have on hand, but feel free to slow cook it or smoke it if you don't have a pressure cooker— you will definitely have leftovers!

Total time: About 2 hours (20 minutes active prep)

Yields: 4 servings 

Recipe and photos by Fiona Riddle // @feelgoodwithfi

Gluten-Free, Dairy-Free, Gum-Free, Rice-Free

INGREDIENTS

For the brisket:

3lbs beef brisket

4 cups bone broth (or enough to cover the beef)

1 tbsp salt

1 cup barbecue sauce of your choice


For the coleslaw:

2 tbsp mayo

2 tbsp lime juice

1/2 tsp celery seeds

1 tsp whole grain mustard

1/4 tsp garlic powder

1/4 tsp salt (plus more to taste)

2 cups shredded cabbage mix


For the sandwiches:

8 slices Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf

Coleslaw

Shredded BBQ brisket

Barbecue sauce

DIRECTIONS

1. Add the brisket to a pressure cooker with the broth and salt and cook for about 1 hour and 45 minutes.

 

2. Once the brisket is fully cooked, release the pressure and transfer the meat to a bowl. Shred the meat and mix in the barbecue sauce.

 

3. Add all of the coleslaw ingredients (except the cabbage) to a mixing bowl and mix well to combine. Add the cabbage and toss to fully combine. Let sit for at least 15 minutes to soak up the flavors.

 

4.  To assemble the sandwiches, toast the bread first (toasting on a bagel setting works best). Then add the coleslaw to your slices and top with the shredded brisket.

 

5. Add an extra drizzle of barbecue sauce to your sandwich, cut in half and enjoy!