Coogirl Candy Brazilian-Style Chimichurri Brisket Sandwiches with Pickled Jalapeño Slaw

Coogirl Candy Brazilian-Style Chimichurri Brisket Sandwiches with Pickled Jalapeño Slaw

A juicy slow-braised beef brisket gets a bright, slightly smoky chimichurri boost made with Coogirl Candy, then piled into crisp toasted rolls and topped with a crunchy, tangy pickled jalapeño slaw. This sandwich balances rich meat, sweet-spicy-sour jam notes, fresh herbs, and crisp vegetables for an unforgettable handheld that is festive and approachable.

Ingredients (serves 6)

• 3 to 3.5 lb beef brisket, trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 6 garlic cloves, smashed
• 1 cup beef stock
• 1/2 cup dry red wine or additional beef stock
• 2 bay leaves
• Coogirl Chimichurri
  • 1 cup packed fresh parsley leaves, finely chopped
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons Coogirl Candy (see note for extra kick)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
• Pickled Jalapeño Slaw
  • 2 cups thinly sliced green cabbage
  • 1 cup shredded carrots
  • 1/3 cup mayonnaise
  • 2 tablespoons plain yogurt or buttermilk
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Coogirl Candy (use more for sweeter heat)
  • Salt and pepper to taste
• 6 crusty sandwich rolls or bolillos, split and toasted
• 6 tablespoons softened butter for toasting rolls (optional)
• Fresh cilantro sprigs for garnish

Instructions

1. Preheat oven to 300°F (150°C). Pat brisket dry and season both sides with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket 4 to 5 minutes per side until deeply browned. Remove brisket and set aside.
3. Reduce heat to medium and add sliced onion. Sauté 6 to 8 minutes until softened and beginning to brown. Add smashed garlic and cook 1 minute more.
4. Pour in red wine to deglaze, scraping up browned bits, then add beef stock and bay leaves. Return brisket to the pot, fat side up. The liquid should come about one-third of the way up the brisket; add more stock if needed.
5. Cover and transfer to the oven. Braise for 3 to 3.5 hours until fork-tender. Check once midway and baste with pan juices.
6. When brisket is done, remove from oven and let rest, covered, 15 minutes. Strain and reserve braising liquid. Slice or shred brisket against the grain. For extra flavor, spoon 2 to 4 tablespoons of strained braising liquid over the sliced meat.
7. While brisket rests, make the Coogirl Chimichurri. In a bowl combine chopped parsley, cilantro, minced shallot, red wine vinegar, olive oil, Coogirl Candy, smoked paprika, salt and pepper. Stir until emulsified. Taste and adjust salt or Coogirl Candy for more sweetness and heat. This chimichurri serves as both a sauce for the meat and a finishing spread for the sandwiches.
8. Make the pickled jalapeño slaw. In a medium bowl whisk mayonnaise, yogurt, apple cider vinegar, and Coogirl Candy until smooth. Toss cabbage and carrots with dressing until evenly coated. Season with salt and pepper. Let sit 10 minutes so flavors meld; the Coogirl Candy will add sweet heat and a glossy sheen to the slaw.
9. Brush roll halves with butter and toast in a skillet or oven until golden. Spread 1 tablespoon chimichurri on the bottom half of each roll. Pile with warm brisket, then spoon additional chimichurri over the meat. Top with a generous handful of pickled jalapeño slaw and a cilantro sprig. Close sandwich and press lightly.
10. Serve warm with extra chimichurri and a jar of Coogirl Candy on the side for guests who want more sweet-spicy kick.

Notes

• Creative use of product: Coogirl Candy plays three roles here. It flavors the chimichurri for a sweet-spicy herb sauce, it is whisked into the slaw dressing for pickled-sweet heat, and the jar is offered as a finishing condiment so diners can add whole jalapeño slices atop their sandwich for texture and extra zip.
• Make-ahead: Chimichurri and slaw can be made a day ahead and kept refrigerated. Rewarm brisket gently in reserved braising liquid before assembling.
• Serving suggestion: Pair with crisp potato chips or a simple citrusy green salad to cut richness.