Brisket Sandwich Recipe

Season and Sear

Mix kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Pat brisket dry, rub the spice mix evenly over all sides. Heat vegetable oil in a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat until shimmering. Sear brisket 4–6 minutes per side until a deep brown crust forms. Transfer brisket to a plate.

Braise

Reduce heat to medium and add beef stock, apple cider vinegar, and Worcestershire sauce to the pot, scraping up browned bits. Return brisket to the pot fat-side up. Add bay leaves. Bring liquid to a gentle simmer, cover with a lid, and transfer to a 150°C (300°F) oven. Cook low and slow for 3 to 4 hours, or until brisket is fork-tender (internal temp ~95°C/203°F for very tender). Check after 2.5 hours and add a splash of stock if liquid is low.

Rest and Shred

Remove brisket to a cutting board and let rest covered loosely with foil for 20 minutes. Reserve braising liquid. Using two forks or your hands with gloves, shred brisket across the grain into bite-sized pieces. Skim fat from the surface of the braising liquid, then mix some warm braising liquid (and a few spoonfuls of reserved liquid reduced on the stove if desired) into shredded meat to keep it moist and saucy. Taste and adjust seasoning with salt and pepper.

Combine store-bought BBQ sauce with honey and optional sriracha in a small saucepan. Warm over low heat until just simmering, stirring, 3–4 minutes, to meld flavors. Pour half over shredded brisket and reserve the rest for serving. Keep warm until assembly.

In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Add shredded green cabbage, red cabbage, and grated carrot. Toss until well coated. Chill in the refrigerator for at least 30 minutes to allow flavors to marry. Taste before serving and adjust salt or vinegar if needed.

Prep

Separate thinly sliced onion into individual rings/strings. Place buttermilk in a bowl and soak onions for 15 minutes to soften and reduce sharpness. Meanwhile, heat vegetable oil in a medium pot or deep fryer to 180°C (350°F).

Batter and Fry

Combine flour, cornstarch, paprika, and salt in a shallow bowl. Drain onions briefly from buttermilk, letting excess drip off, then toss them in the flour mixture to coat. Working in batches, carefully drop coated onion strings into hot oil and fry until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Sprinkle a little salt while hot. Keep warm in a low oven (90–100°C/200–210°F) if making ahead.

Lightly butter brioche buns and toast them cut-side down in a skillet over medium heat until golden, about 1–2 minutes. Place a generous portion (about 130–150 g) of sauced shredded brisket on the bottom bun. Drizzle additional warmed BBQ sauce if desired. Top brisket with a scoop of coleslaw (about 1/3 cup), then a handful of crispy onion strings. Add pickles if using, sprinkle chopped parsley, and finish with the top bun. Serve immediately with remaining BBQ sauce on the side.