Beef and coleslaw sandwich with crispy chips



Is there any other food other than a sandwich that better represents the street food culture, bought at kiosks on street corners and eaten in the car, with the windows down and the radio on, ready to get back on the road? We are convinced not. Sandwiches, whether you eat them along Route 66 or comfortably spread out on the sofa, carry a little of that young and free spirit told by the poets of the beat generation. Even in a gourmet version with fine brisket, gently cooked in a casserole for 3 hours ... as in the beef and coleslaw sandwich with crispy chips that we present today! The acidulous freshness of the cabbage salad, the supreme goodness of the strips of meat soaked in their delicious cooking juices, the softness of the sandwich and the spicy crunchiness of the chips make this sandwich a real rock concert for the taste buds. A bite will be enough to take you to the west coast of the United States, waiting at a food truck, like modern Jack Kerouacs, hungry for life… and delicious sandwiches.

Looking for more delicious sandwiches? Check out these recipes:


Ingredients for the beef
Beef 2.25 lbs (1 kg)
Red onions 0.5 lb (200 g)
Fine salt to taste
Black pepper to taste
Extra virgin olive oil 1 tbsp (10 g)
Worcestershire sauce 2 tbsp (30 g)
Dark beer 3 cups (660 ml)
For the coleslaw
Cabbage 0.25 lb (80 g)
Red cabbage 0.25 lb (80 g)
Greek yogurt 1 cup (200 g)
Mustard 1 tbsp (15 g)
Honey ½ tbsp (10 g)
Tabasco® 5 drops
For the chips
Potatoes 0.66 lb (300 g)
Fine salt to taste
Black pepper to taste
Smoked paprika 1 pinch
Extra virgin olive oil 1 tbsp (10 g)
For the sandwich
Hot dog rolls 8

How to prepare Beef and coleslaw sandwich with crispy chips

To make the beef and coleslaw sandwich with crispy chips, start by cutting the red onions into strips 1. Take the beef brisket and sprinkle it carefully with salt 2 and pepper 3.

Heat the oil in a saucepan suitable for long cooking, and place the meat on it 4. Braise it on all sides 5, then add the onions 6.

Deglaze with the Worcester sauce 7 and beer 8, and cover with a lid 9. The meat will need to cook for 3 hours over low heat. Take care to turn it every half hour to ensure uniform cooking.

Meanwhile, prepare the coleslaw. Cut the cabbage in half 10, and remove the hard heart 11. Cut it further into wedges 12

and then julienne 13. Proceed in the same way with the red cabbage, cutting it too with the mandoline slicer 14. Place both types of cabbage in a bowl 15

And season with Greek yogurt 16, mustard 17, honey 18

and Tabasco 19. Mix well 20 and set aside. Move on to take care of the chips. Wash the potatoes thoroughly 21

and cut them very thin without peeling them 22. Dry them on a sheet of absorbent paper to remove the excess water, then, in a bowl, season them with oil 23, salt, pepper 24

and smoked paprika 25. Gently mix 26, then arrange the chips (without overlapping them) on a baking sheet lined with parchment paper and bake them in a convection oven at 430°F (220°C) for 10 minutes 27.

After 3 hours of cooking, the brisket is ready 28. Transfer it to a cutting board 29 and check that it has reached the right cooking point: it should be soft. Shred the brisket with a fork 30.

Collect the meat cooking juices in a small bowl 31, and now take care of the composition of your sandwiches. Cut the bread rolls in half 32 and stuff them with coleslaw 33.

Add the beef 34 and sprinkle with a generous dose of cooking juices 35. Close, and enjoy your beef and coleslaw sandwiches accompanied by crispy chips 36… and a nice beer!


Beef and coleslaw sandwiches are best enjoyed freshly made. However, you can keep the cabbage salad in the fridge, covered, for 1-2 days. Beef can also be kept in the covered fridge for 1-2 days, and can be frozen when cooked.