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Danette Newman: "I make this for the Shasha sauce only, which is y…" Read More
27Ingredients
115Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 head napa cabbage (shredded)
- 1/2 clove garlic (minced)
- 1/2 red onion (small, thinly sliced)
- 1/2 jalapeno pepper (fresh, minced)
- 3 Tbsp. champagne vinegar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. mayonnaise
- 1 Tbsp. sugar
- 1 1/2 tsp. salt
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. sauce (ShaSha)
- 1/2 lb. ground sirloin
- 1/2 lb. brisket (ground)
- 1/2 lb. short rib (ground boneless, or use 1 1/2 pounds ground beef total, 75% to 80% lean)
- salt
- pepper
- 1/2 lb. pastrami (thinly sliced)
- 4 slices swiss cheese (medium thick)
- 1 1/2 Tbsp. unsalted butter
- 4 brioche buns (or egg, split)
- 12 banana peppers (hot, from a jar, tops removed, chopped)
- 4 cloves garlic
- 1 cup yellow mustard
- 1 cup white wine vinegar
- 1/2 cup sugar
- 2 Tbsp. flour
- 1/2 cup water
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Reviews(1)
Danette Newman a year ago
I make this for the Shasha sauce only, which is yummy. I use fresh jalapeños, around 10, and white vinegar.