Beef Brisket Sandwich Recipe

Prep and season brisket

Trim excess fat from the brisket leaving about 1/8" fat cap. Pat brisket dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub olive oil over the brisket, then evenly coat with the spice mixture, pressing to adhere. Let rest at room temperature for 30 minutes or refrigerate up to overnight.

Sear and braise

Preheat oven to 300°F (150°C). Heat a heavy Dutch oven or oven-safe braising pan over medium-high heat. Add a tablespoon of oil and sear the brisket 3–4 minutes per side until browned. Remove brisket and set aside. Add the quartered onion and smashed garlic to the pan and cook 2–3 minutes to soften. Pour in beef stock and scrape up browned bits from the bottom. Return the brisket to the pan, fat-side up. Cover tightly with lid or foil and place in the oven. Braise until very tender, about 3 to 3½ hours (internal temperature ~200°F/93°C).

Rest and shred

Remove the brisket from the oven and let it rest in the braising liquid for 20–30 minutes. Transfer brisket to a cutting board and use two forks to pull meat into bite-sized shreds or slice thinly across the grain, depending on preferred texture. Reserve 1/2 to 1 cup of the braising liquid to moisten the shredded brisket for sandwiches.

Prepare rolls

Preheat a skillet or griddle over medium heat. Butter the cut sides of the rolls lightly. Toast the rolls, buttered sides down, until golden, about 1–2 minutes.

Moisten brisket and assemble

Place shredded or sliced brisket in a bowl and mix with 1/4–1/2 cup reserved braising liquid to keep meat juicy. Divide brisket evenly among 6 rolls. Top each with a spoonful of coleslaw (drained) and a few pickle slices. Sprinkle chopped parsley over the coleslaw for freshness. Close sandwiches and serve immediately.

Portion sides

Plate each sandwich with two sides (select any two from the optional sides). For example: portion 3 oz of fries, half a corn cob, or 1 cup macaroni and cheese per plate. If fries are used, cook according to package or fry instructions and season with salt.

Combine barbecue sauce, apple cider vinegar, and hot sauce in a small bowl. Taste and adjust acidity or heat as desired. Transfer to a ramekin and serve alongside each sandwich for dipping or to drizzle.

French fries

Bake or fry fries per package instructions or until crispy and golden. Season with salt immediately and serve hot.

Corn on the cob

Boil or grill corn until tender, about 8–10 minutes boiling or 10–12 minutes on the grill, turning occasionally. Brush with butter and season with salt.

Macaroni and cheese

Reheat prepared macaroni and cheese until bubbling and hot (oven 350°F / 175°C for 15–20 minutes or stovetop in a saucepan). Portion 1 cup per plate.