Beef brisket sandwich with smoked mozzarella and red cabbage salad

Ingredients:

Brisket

• 1 beef brisket weighing 1.8 kg.
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, peeled and crushed
• 2 stalks celery, thinly sliced
• 1 large carrot, thinly sliced
• 1 onion, thinly sliced
• 2 cups red wine
• 2 cups beef broth
• 4 sprigs of fresh rosemary
• 2 bay leaves
• 3-4 sprigs of fresh thyme
• 0.5 cup mayonnaise
• 1 tbsp mustard
• 4 onion buns, buttered and toasted until golden brown
• 8 slices smoked mozzarella

Red cabbage salad

• 1/4 cup freshly squeezed lemon juice (about 1.5 lemons)
• 1/4 cup red wine vinegar
• 1.5 tbsp. sugar
• 0.5 cups extra-virgin olive oil
• 1/4 cup cherry pepper, thinly sliced
• 1 small shallot, thinly sliced
• Half a head of red cabbage, finely shredded (about 4 cups)

Preparation:

1. Preheat oven to 160°C. Sprinkle the brisket generously on both sides with 1 tablespoon of salt and a little black pepper.
2. Place a large Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10–12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots, and onion and cook until golden brown, about 5 minutes. Deglaze the pan with wine and let it simmer for about 1 minute. Then, use a wooden spoon to scrape up any browned bits from the bottom of the pan.
3. Add the broth, rosemary, bay leaf, and thyme. Return the brisket to the pot, fat side up, cover, and simmer in the oven until the brisket is tender, about 3 hours.
4. Transfer the brisket to a cutting board and let it rest for about 15 minutes. Strain the sauce and skim off any excess fat from the surface. Slice the brisket thinly across the grain.
5. In a small bowl, mix the mayonnaise and mustard until smooth. Generously coat the cut sides of the buns with the mayonnaise mixture. Layer the mozzarella on the bottom halves, top with the brisket, and pour the sauce over them. Top with the red cabbage slaw.
6. Red cabbage salad:
   
   In a medium bowl, combine the lemon juice, vinegar, and sugar. Slowly whisk in the oil, stirring constantly, until smooth. Add the cherry peppers, shallots, and cabbage. Season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate until ready to serve.