BBQ Beef and Cumin Coleslaw Sandwiches

Ingredients:

Barbecue sauce

• 1 cup ketchup
• 1 cup red wine
• 0.5 cup tomato paste
• 2 tbsp. l. brown sugar
• 1 tbsp Worcestershire sauce
• 2 tsp dry mustard
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper

Beef brisket

• 1.8 kg beef brisket
• 1 teaspoon coarse salt
• Homemade Pretzels

Caraway coleslaw

• Half a head of white cabbage, finely shredded (about 4 cups)
• 1/4 head red cabbage, finely shredded (about 2 cups)
• 1/4 cup mayonnaise
• 1 tbsp. sugar
• 1.5 teaspoons of apple cider vinegar
• 0.5 tsp Dijon mustard
• 0.5 tsp caraway seeds
• Freshly ground black pepper
• 4 carrots, cut into strips (about 1.5 cups)
• 1/2 sweet onion, thinly sliced ​​(about 1 cup)

Pretzel buns

• 3.5 cups (448 g) premium flour + extra for working with the dough
• 1/4 cup (50 g) sugar
• 2 and 1/4 teaspoons of instant yeast
• 1 teaspoon coarse salt
• 3/4 cup (178 g) warm water (about 40°C)
• 1/3 cup (66 g) odorless vegetable oil, plus extra for greasing the bowl
• 3 large eggs
• 1 tbsp. (230 g) baking soda
• Coarse salt for sprinkling buns

Preparation:

1. Barbecue sauce:
   
   In a slow cooker or multicooker, combine ketchup, wine, tomato paste, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and cayenne pepper.
2. Brisket:
   
   Season the brisket with salt and pepper and transfer to the pot with the barbecue sauce. Cook on high for 4-5 hours or on low for 8-10 hours, until tender.
3. Meanwhile, prepare the cumin coleslaw.:
   
   Combine all the cabbage in a large bowl and add 1 teaspoon of salt. Massage the cabbage to soften it.
4. In a medium bowl, combine the mayonnaise, sugar, vinegar, mustard, cumin, 1/4 teaspoon salt, and a pinch of black pepper. Pour the dressing over the cabbage, add the carrots and onions, and toss to combine. Refrigerate the salad until ready to serve.
5. When the brisket is tender, remove it from the pan and let it rest for 10 minutes. Slice thinly across the grain.
6. While the meat is cooling, reduce the sauce. If you're using a slow cooker, set it to simmer for about 10 minutes to thicken the sauce. If you're using a slow cooker, transfer the sauce to a small saucepan and simmer until thickened, about 10 minutes.
7. Cut the buns in half, toast them, and brush them with a little barbecue sauce. Top with sliced ​​brisket and coleslaw.

8. Pretzel buns

   
   In a medium bowl, combine the flour, sugar, yeast, and salt. In a liquid measuring cup, combine the warm water, oil, and 2 eggs. Whisk until smooth and pour into the flour mixture. Knead the dough. Knead either in a stand mixer or by hand on a floured surface, adding flour as needed, until the dough is smooth and slightly sticky, 7–10 minutes. Grease the inside of a large, clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise in a warm place until doubled in size, about 2–3 hours.
9. While the dough rises, bake the baking soda. Preheat the oven to 120°C. Sprinkle the baking soda onto a rimmed baking sheet and bake for 1 hour. Let it cool and set aside (heated baking soda can irritate your skin, so avoid touching it after removing it from the oven).
10. Line a baking sheet with parchment paper.
11. Divide the dough into 8 equal pieces and keep them covered. Working with one piece of dough at a time, roll it into a tight ball (folding it under and pinching it) and place it on a baking sheet. Repeat with the remaining pieces of dough, spacing them 4 cm apart on the baking sheet. Cover and let rest for another 20 minutes.
12. Increase the oven temperature to 375°F (190°C). Place the baking soda in a large bowl or baking dish and add 2 cups (472 g) of water. Stir to dissolve the baking soda (it may not dissolve completely).
13. Beat the remaining egg with a little water and set aside. Wearing gloves or using tongs, dip the buns in the baking soda solution for about 2 minutes, coating both sides. Pat them dry with a paper towel and return them to the baking sheet. Brush with beaten egg and sprinkle with coarse salt. Make 2 shallow slits (crosswise) on top and bake until golden brown. Start checking for doneness after 16 minutes.