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Ingredients

• 3 c. Mesa BBQ Sauce (see recipe)
•     (or possibly store bought bbq sauce)
• 1 whl buffalo brisket - (abt 5 lbs)
• 2 Tbsp. vegetable oil
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 x carrots coarsely minced
• 2 x onions coarsely minced
• 2 x celery stalks coarsely minced
• 4 x garlic cloves coarsely minced
• 6 c. chicken stock
• 2 c. water
• 1 lrg red cabbage head cored, and
•     thinly sliced
• 3 c. red wine vinegar
• 2 Tbsp. honey
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 c. rice wine vinegar
• 2 Tbsp. honey
• 1/2 tsp red pepper flakes
• 1 tsp whole white peppercorns
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1/2 tsp fennel seeds
• 1/2 tsp toasted cumin seeds
• 1 Tbsp. kosher salt
• 2 Tbsp. coarsely-minced fresh dill
• 2 Tbsp. coarsely-minced cilantro
• 2 x unpeeled English cucumbers washed, halved
•     horizontally then quartered lengthwise
• 16 slc cornmeal pain de mie
• 8 slc fontina cheese
• 1 stk unsalted butter

Description

Brisket: Place 2 C. Of The Bbq Sauce In A Large Shallow Baking Dish, Add In The Brisket And Turn To Coat. Cover And Marinate In The Refrigerator For 4 Hrs Or Possibly Overnight.…

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