Grammy's Kitchen · Coleslaw · Brisket Sandwich with Garlic sauté Potatoes
One of 61 coleslaw recipes we measured
6 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 16% |
| acid | 0% | 5% |
| sweetener | 1% | 3% |
| salt | 0% | 0% |
| dairy | 1% | 0% |
| aromatics | 8% | 0% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tbsp vegetable oil |
| 750 g | 750 g (1.6 lbs) beef brisket joint |
| 3 g | 1/2 tsp salt |
| 1 g | 1/2 tsp ground black pepper |
| 16 g | 1 tbsp tomato puree (paste for US) |
| 2 g | 1 tsp dried thyme |
| 13 g | 1 tbsp brown sugar |
| 720 ml (3 cups) beef stock | |
| 6 g | 2 cloves garlic (sliced in half (no need to peel)) |
| 120 ml (1/2 cup) vegetable oil | |
| 510 g | 3 medium floury potatoes (such as Maris Piper, peeled and chopped into 1-inch chunks) |
| 3 g | 1/2 tsp salt |
| 1 g | 1/2 tsp ground black pepper |
| 6 g | 2 cloves garlic (peeled and minced) |
| 122 g | 2 carrots (peeled and sliced into fine strips (use a mandoline if you have one)) |
| 450 g | 1/2 a white cabbage (sliced into fine strips (use a mandoline if you have one)) |
| 150 g | 1 small red onion (peeled and finely sliced) |
| 41 g | 3 tbsp good quality mayonnaise |
| 15 g | 1 tbsp salad cream |
| 1 g | 1/4 tsp white pepper |
| 100 g | 100 g (1 cup minus 1 tbsp) gruyere cheese (grated/shredded) |
| 160 g | 4 brioche burger rolls (sliced in half) |
| 27 g | 2 tbsp olive oil |
| large handful of baby leaf lettuce leaves |
Method: 13 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just to be clear. Is this a British type Brisket Joint, rolled up and wrapped with string and 750g seems about correct or is it the USA type Brisket which looks like half a cow and would feed half of Biafra during their famine and is not rolled up? As you say” — a cook, 5.0★
“Had some leftover brisket from last night's dinner so I made this. Turned out really good. I had no idea what salad cream was so I just added a tbsp of ranch instead. I don't like sweet with my savory anyway. We put some horseradish sauce on there too. It wa” — a cook, 5.0★