Brisket Sandwich Recipe

Trim and dry

Pat the brisket dry with paper towels. Trim excess hard fat, leaving about 1/4-inch of fat cap for flavor and moisture.

Season

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, and paprika. Rub this spice mix evenly over all surfaces of the brisket, pressing to adhere. Let rest at room temperature 30 minutes or refrigerate up to overnight (bring to room temp for 30 minutes before cooking).

Prepare aromatics and liquid

Thinly slice the yellow onion and crush the garlic cloves. Place sliced onion, crushed garlic, and the bay leaf in the bottom of a heavy Dutch oven or roasting pan. Pour in beef broth, apple cider vinegar, and Worcestershire sauce and stir to combine.

Sear brisket

Heat 2 tablespoons neutral oil in the Dutch oven over medium-high heat until shimmering. Add brisket, fat-side down first, and sear 4–6 minutes per side until a dark brown crust forms. Remove brisket and set aside on a plate.

Braise

Reduce heat to medium, add any accumulated browned bits deglazing with a splash of broth. Return brisket to the pot, fat-side up. The liquid should come up to about 1/3–1/2 of the brisket height; add more broth or hot water if needed. Cover tightly with a lid or foil. Transfer to a 300°F (150°C) oven and braise until fork-tender, about 3 to 3 1/2 hours for a 4-lb brisket (check at 2.5 hours). Alternatively, continue on the stovetop at a simmer over low heat.

Rest in liquid

When the brisket is tender and a fork slides in easily, remove from oven and let rest in the pot, covered, for 20–30 minutes to redistribute juices.

Strain and reserve braising liquid

Carefully transfer the braising liquid and solids through a fine mesh strainer into a bowl. Reserve about 1 cup of strained liquid and any drippings for topping sandwiches; discard solids or use for another purpose.

Slice or chop brisket

Transfer the brisket to a cutting board. For sliced brisket: slice against the grain into 1/8–1/4-inch thick slices. For chopped brisket: coarsely chop slices across the grain to desired bite size. If the point and flat separate, slice/chop both and mix for sandwiches.

Warm sauce (au jus)

Pour the reserved 1 cup of strained braising liquid into a small saucepan over medium heat. Skim fat if desired. If you want more saucy juiciness, stir in up to 1/4 cup barbecue sauce. Warm until simmering, then turn off. If too concentrated, thin with up to 1/4 cup hot water.

Toast buns

Butter the cut sides of buns lightly. Heat a skillet or griddle over medium heat and toast buns butter-side down until golden, about 1–2 minutes.

Assemble sandwiches

Pile sliced or chopped brisket onto the bottom half of each toasted bun. Spoon a few tablespoons of warm braising liquid/au jus over the meat to moisten. Add pickles and optional coleslaw or a drizzle of extra barbecue sauce. Top with the bun tops and garnish with chopped parsley if using.

Serve

Serve immediately with small bowls of reserved au jus for dipping and extra barbecue sauce on the side.

If you reserved any brisket fat or drippings, mix a small amount into the warmed braising liquid to enrich the au jus. Taste and adjust seasoning with salt and pepper to taste before serving.