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Receta Louisiana Corned Beef Po'boy

Name: Louisiana Corned Beef Po'boy
Ingredients: 4 ounce Warm And Spicy Corned Beef (see below); 1 x Hoagie roll; 2 slc Swiss cheese; 1/4 c. Spicy Cole Slaw (see below); 2 c. pickling spices; 2 c. oil; 3 c. vinegar; 3 c. Tabasco brand Green Pepper Sauce; 3 Tbsp. salt; 1 Tbsp. freshly-grnd black pepper; 3 Tbsp. sugar; 5 lb beef brisket; 1 gal water; 1/2 c. mayonnaise; 1/2 c. vinegar; 1/2 c. sugar; 1 Tbsp. salt; 2 tsp freshly-grnd black pepper; 3 Tbsp. Tabasco brand Green Pepper Sauce; 2 lb cabbage shredded

de Global Cookbook

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Ingredientes

4 ounce Warm And Spicy Corned Beef (see below)
1 x Hoagie roll
2 slc Swiss cheese
1/4 c. Spicy Cole Slaw (see below)
2 c. pickling spices
2 c. oil
3 c. vinegar
3 c. Tabasco brand Green Pepper Sauce
3 Tbsp. salt
1 Tbsp. freshly-grnd black pepper
3 Tbsp. sugar
5 lb beef brisket
1 gal water
1/2 c. mayonnaise
1/2 c. vinegar
1/2 c. sugar
1 Tbsp. salt
2 tsp freshly-grnd black pepper
3 Tbsp. Tabasco brand Green Pepper Sauce
2 lb cabbage shredded

Direcciones

Place cole slaw on bottom half of hoagie roll. Top with corned beef and Swiss cheese.
To make the Spicy Cole Slaw, combine mayonnaise, vinegar, sugar, salt, pepper and Tabasco brand Green Pepper Sauce. Blend well. In a large bowl, toss cabbage with dressing and mix well. (Makes 12 cole slaw portions)
To make the Warm And Spicy Corned Beef, combine spices, oil, vinegar, Tabasco brand Green Pepper Sauce, salt, pepper and sugar and blend well. Marinate beef for 12 to 14 hrs. Bring water to a boil, place brisket in water and cook for 2 hrs, or possibly till tender. Remove from water and let rest. Carve as needed. (Makes 12 4-ounce brisket portions)
This recipe yields 1 sandwich.
Comments: A St. Patrick's Day favorite with a touch of spicy Cajun.