Louisiana Corned Beef Po'Boy

Recipe Ingredients

4 oz	113g	Hot And Spicy Corned Beef - (see below)
1		Hoagie roll
2		Swiss cheese
1/4 cup	59ml	Spicy Cole Slaw (see below)
		Hot and Spicy Corned Beef
2 cups	474ml	Pickling spices
2 cups	474ml	Oil
3 cups	711ml	Vinegar
3 cups	711ml	Tabasco brand Green Pepper Sauce
3 tablespoons	45ml	Salt
1 tablespoon	15ml	Freshly-ground black pepper
3 tablespoons	45ml	Sugar
5 lbs	2270g / 80oz	Beef brisket
1		Water
		Spicy Cole Slaw
1/2 cup	118ml	Mayonnaise
1/2 cup	118ml	Vinegar
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
3 tablespoons	45ml	Tabasco brand Green Pepper Sauce
2 lbs	908g / 32oz	Cabbage - shredded

Recipe Instructions

Place cole slaw on bottom half of hoagie roll. Top with corned beef and Swiss cheese.

To make the Spicy Cole Slaw, combine mayonnaise, vinegar, sugar, salt, pepper and Tabasco brand Green Pepper Sauce. Blend well. In a large bowl, toss cabbage with dressing and mix well. (Makes 12 cole slaw portions)

To make the Hot And Spicy Corned Beef, combine spices, oil, vinegar, Tabasco brand Green Pepper Sauce, salt, pepper and sugar and blend well. Marinate beef for 12 to 14 hours. Bring water to a boil, place brisket in water and cook for 2 hours, or until tender. Remove from water and let rest. Carve as needed. (Makes 12 4-oz brisket portions)

This recipe yields 1 sandwich.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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