Name: Slow-Cooked Brisket Sandwiches with Blue Cheese Coleslaw
Yield: 12 Servings
Ingredients: 1 cup (packed) dark brown sugar; 2 tablespoons ground ancho chile; 2 tablespoons ground chipotle chile; 1 tablespoon Old Bay seasoning; 1 1/2 teaspoons paprika; 1 teaspoon coarse kosher salt; 1 teaspoon ground allspice; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 large dried ancho chiles,* stemmed, seeded, coarsely torn, soaked in 1 cup hot water 30 minutes (do not drain); 2 cups pomegranate juice**; 1 1/2 cups (packed) dark brown sugar; 3/4 cup unsweetened pineapple juice; 1/2 cup mild-flavored (light) molasses; 2 6-ounce cans tomato paste; 2 3-pound flat-cut beef briskets, trimmed; 2 tablespoons olive oil, divided; 3 cups (packed) dark brown sugar; 2 cups apple cider vinegar; 1 cup beef broth; 2 large celery stalks, chopped; 1 medium onion, chopped; 1 1/2 cups chopped fresh Italian parsley; 3 garlic cloves, chopped; 2 teaspoons coarse kosher salt; 24 rye bread slices, lightly toasted; Blue Cheese Coleslaw

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Misha Gravenor Photography

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