BBQ Brisket Sandwiches

Ingredients
Brisket:

• 4 pounds beef brisket
• 2 large onions, sliced
• 7 cloves garlic, minced
• 2 cups beef broth
• 3 tablespoons paprika
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon dark brown sugar, packed
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• coarse salt and freshly ground pepper, to taste
• 6-8 hamburger buns

BBQ Sauce:

• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1/2 cup water
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons adobo sauce
• 1 1/2 teaspoons garlic powder
• freshly ground pepper, to taste

Directions

1. In a large bowl, mix together BBQ ingredients: ketchup, brown sugar, water, vinegar, Worcestershire, adobo sauce, garlic powder, salt and pepper. Pour mixture into the slow cooker.
2. Heat a large sauté pan or heavy skillet over medium heat and pour in olive oil. Once hot, add onions and reduce heat to medium-low. Cook for 20 minutes, stirring frequently, until onions have caramelized.
3. Remove brisket from packaging and pat it dry with paper towels. Then season generously with salt and pepper.
4. Heat a second large pan or skillet over medium-high heat and sear both sides of brisket just until you get a nice, dark crust. Remove brisket and set aside.
5. In a medium bowl, combine Worcestershire sauce, paprika, cumin, chili powder, brown sugar and cayenne pepper and mix together well to create seasoning.
6. Cut brisket in half widthwise and rub all over with brisket seasoning. Place both halves fat side up in the slow cooker.
7. Carefully press minced garlic into meat and place caramelized onions on top and around brisket. Then pour in beef broth. Stir liquids around the meat.
8. Cover and cook brisket on low for 8 hours, or until meat is tender.
9. Remove brisket from slow cooker and place on a clean cutting board. Slice meat into 1/4-inch thick pieces.
10. Use a spoon to remove fat from top of cooking sauce and discard.
11. Arrange sliced meat on hamburger buns and pour sauce over the top. Serve immediately.

Grilled cheese sandwich with optional zuchinni

Directions

• 1 tablespoon olive oil
• 1 small zucchini, cut into 1/4-inch coins
• Salt
• 1/2 stick (4 tablespoons) butter, softened
• 1/2 cup finely grated Parmesan
• 4 slices bread
• 4 ounces Gruyère, cut into 1/4 inch- or 1/8 inch-thick slices
• 1/4 cup fresh basil leaves

 Ingredients 

1. Add the olive oil to a large skillet set over medium-high heat. Add the zucchini coins in an even layer on the bottom of the pan. Sprinkle the zucchini with salt and let them fry in the oil until deep golden, about 3 to 5 minutes. Flip and fry the other side the same way as the first.
2. Transfer the zucchini to a plate and set aside.
3. In a small bowl, combine the soft butter and Parmesan, mixing together with a rubber spatula until well combined.
4. Slather the Parmesan-butter on one side of each piece of bread. (Leftover butter can be wrapped and refrigerated for up to 1 week.)
5. On the unbuttered side of two pieces of bread, add a couple pieces of Gruyère followed by half of the zucchini coins. Top with fresh basil and a couple more pieces of Gruyère. Add the two remaining pieces of bread to the tops of the sandwiches, butter side up.
6. Sear the sandwich in a skillet set over medium-low heat. Cook until the cheese is melted and the bread is deep golden.
7. Remove from the pan, slice in half, and serve warm