LOUISIANA CORNED BEEF PO' BOY

Spicy Coleslaw (makes 12 portions)

Ingredients Weight Measure
Mayonnaise 1/2 cup
Vinegar 1/2 cup
Sugar 1/2 cup
Salt 1 Tbsp.
Pepper 2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Cabbage, shredded 2 lbs.

Hot & Spicy Corned Beef (makes 12 4-oz. portions)

Ingredients Weight Measure
Pickling spices 6 oz. 2 cups
Oil 16 oz. 2 cups
Vinegar 24 oz. 3 cups
TABASCO® brand Green Jalapeño Pepper Sauce 24 oz. 3 cups
Salt 1-1/2 oz. 3 Tbsp.
Black pepper 1/2 oz 1 Tbsp.
Sugar 1-1/2 oz. 3 Tbsp.
Water 1 gal
Beef brisket 5 lbs.
Ingredients Weight Measure
Hoagie roll 1 ea.
Spicy Coleslaw (recipe above) 2 oz. 1/4 cup
Hot & Spicy Corned Beef (recipe above) 4 oz.
Swiss cheese 2 slices

Method

  1. To make the Spicy Cole Slaw, combine mayonnaise, vinegar, sugar, salt, pepper and TABASCO® Green Jalapeño Pepper Sauce. Blend well. In a large bowl, toss cabbage with dressing and mix well.
  2. To make the Hot & Spicy Corned Beef, combine spices, oil, vinegar, TABASCO® Green Jalapeño Pepper Sauce, salt, pepper and sugar and blend well. Marinate beef for 12 to 14 hours in refrigerator. Bring water to a boil, place brisket in water and cook for 2 hours, or until tender. Remove from water and let rest. Carve as needed.
  3. To assemble, place coleslaw on bottom half of hoagie roll. Top with corned beef and Swiss cheese.

Yield: 1 sandwich

A St. Patrick's Day favorite with a touch of spicy Cajun.