Brisket Sandwich Recipe

Season brisket

Pat the brisket dry with paper towels. Combine kosher salt, black pepper, paprika, garlic powder, and onion powder in a small bowl. Rub the spice mixture all over the brisket, pressing to adhere.

Sear

Heat the vegetable oil in a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat until shimmering. Sear the brisket fat-side down 4–5 minutes until deeply browned, then sear the other sides 3–4 minutes. Transfer the brisket to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and braise

Pour in 1 cup of beef broth and use a wooden spoon to scrape up browned bits from the bottom of the pot. Stir in Worcestershire sauce. Return the brisket to the pot, fat-side up. Add the remaining 1 cup beef broth so the liquid comes about 1/3–1/2 way up the meat (add a bit more broth or water if needed). Bring to a gentle simmer.

Oven braise

Cover the pot with a tight-fitting lid and transfer to a preheated 300°F (150°C) oven. Braise until the brisket is fork-tender and an instant-read thermometer inserted into the thickest part reads 195–205°F, about 3 to 3.5 hours for a 3 lb brisket. Check every hour; if liquid is evaporating too quickly, add up to 1/2 cup water or broth.

Rest and shred

When tender, transfer the brisket to a cutting board, tent loosely with foil, and rest 20 minutes. Reserve 1 cup of the braising liquid for au jus. Using two forks or a meat fork and knife, slice or shred the brisket against the grain into thin slices or bite-sized pieces, depending on your preferred sandwich texture.

Strain the reserved braising liquid into a small saucepan, discarding solids. Bring to a simmer over medium heat. In a small bowl whisk cornstarch with cold water to make a slurry, then whisk into the simmering liquid. Cook, stirring, until slightly thickened, about 1–2 minutes. Taste and adjust seasoning with salt and pepper if needed. Keep warm.

Toast rolls

Spread the cut sides of the rolls with softened butter. Place rolls, cut-side down, on a baking sheet and toast under a broiler or in a 375°F (190°C) oven until golden, about 3–5 minutes. Watch closely to prevent burning.

Assemble sandwiches

Pile sliced or shredded brisket onto the bottom half of each roll (about 6 oz brisket per sandwich). Spoon a few tablespoons of warm au jus over the meat to moisten. Top each with a slice of cheddar (if desired) and optional pickle slices or a spoonful of coleslaw. Cover with the top half of the roll.

Serve

Serve immediately with extra warm au jus on the side for dipping. Leftover brisket will keep refrigerated for up to 3 days and reheats well in its au jus.