Brisket Sandwich Recipe

Prepare brisket and rub

Pat the brisket dry with paper towels. Combine kosher salt, black pepper, paprika, garlic powder, onion powder and smoked paprika in a bowl. Rub the yellow mustard evenly over all surfaces of the brisket (acts as binder), then apply the dry rub, pressing it into the meat so it adheres.

Sear (optional)

Preheat oven to 150°C (300°F). In a large heavy ovenproof pan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Sear the brisket fat-side down for 4–6 minutes until browned, then brown the other sides 3–4 minutes to develop color. Remove brisket and set aside.

Braise brisket

Lower heat to medium. Pour beef broth into the pan, scraping up browned bits. Return brisket to the pan, fat-side up. Add any additional liquid to come about one-third up the side of the brisket (approximately 400–500 ml total). Cover tightly with a lid or heavy foil. Place in preheated oven and braise until fork-tender, about 3 to 3.5 hours for a 1.5 kg brisket (internal temp 90–95°C / 195–205°F). Check after 2.5 hours and add liquid if necessary.

Rest and slice

When tender, remove brisket and transfer to a cutting board. Reserve 250 ml of the braising liquid (au jus) and skim fat if desired. Tent the brisket with foil and rest for 30 minutes. Slice brisket thinly against the grain into portions of approximately 150 g (about 1/3 lb) per sandwich. Keep slices warm in the reserved au jus.

Make finishing sauce: In a small saucepan combine reserved 250 ml au jus with 180 ml barbecue sauce and 30 g butter. Heat gently over low heat, stirring until combined and slightly thickened, about 5 minutes. Taste and adjust — add a pinch of sugar or a splash of vinegar if you prefer sweeter or tangier sauce. Keep warm.

Toast buns: Split the Martin's potato buns and brush cut sides lightly with melted butter. Toast in a skillet or under broiler until golden, about 1–2 minutes, watching closely.

Assemble sandwiches: For each sandwich, place approximately 150 g (1/3 lb) of sliced brisket on the bottom bun. Spoon 2–3 tablespoons of the finishing sauce over the brisket (use more to dip if desired). Add sliced red onion and pickles to taste and/or a scoop of coleslaw if using. Cap with the top bun.

Serve: Serve immediately with extra reserved au jus or finishing sauce on the side for dipping.