Brisket Sandwich Recipe

Prepare a quick pickle: in a small saucepan combine apple cider vinegar, water, sugar, kosher salt and optional whole peppercorns. Bring to a simmer until sugar dissolves, about 1–2 minutes. Remove from heat and let cool 1 minute.

Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm pickling liquid over the onions, pressing to submerge. Let sit at room temperature for at least 20 minutes; refrigerate for up to 2 weeks. For best flavor, allow 1 hour before assembling.

In a small bowl whisk together mayonnaise, minced chipotle in adobo, lime juice, honey and grated garlic until smooth.

Season to taste with salt and black pepper. Refrigerate until ready to use; flavors meld after 15–30 minutes.

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C) or until a drop of batter sizzles immediately.

In a bowl combine all-purpose flour, cornstarch, salt, and black pepper. Whisk in cold sparkling water until a smooth, slightly thick batter forms — it should coat the back of a spoon but remain light.

Pat jalapeno rings dry. Working in batches, dip rings into the batter allowing excess to drip off, then carefully add to the hot oil. Fry until golden and crisp, about 1–2 minutes per side.

Transfer to a paper towel–lined plate to drain and season lightly with additional salt while hot.

If the brisket is not already warm, place sliced or shredded brisket in a skillet over medium-low heat. Add beef jus or pan drippings and gently warm, stirring occasionally, until the meat is heated through and saucy, about 5–8 minutes.

Taste and season with kosher salt and freshly ground black pepper to balance flavors. Keep warm until assembly.

Toast the buns: spread softened butter on cut sides of the buns. Heat a large skillet or griddle over medium heat and toast buns, buttered side down, until golden brown, about 1–2 minutes.

Spread about 1 tablespoon of chipotle aioli on the bottom half of each toasted bun.

Pile approximately 4 ounces (about 1/4 lb) of warmed brisket onto the aioli-coated bottom bun. Spoon a small amount (1–2 tablespoons) of the warmed beef jus over the brisket for extra moisture, if desired.

Top brisket with a generous pinch of pickled red onions (about 2 tablespoons per sandwich) and 4–6 fried jalapeno rings, depending on heat preference.

Add fresh cilantro leaves, if using, then spread 1 tablespoon of chipotle aioli on the top bun and close the sandwich.

Serve immediately while brisket is warm and jalapenos are crisp. Provide extra aioli and pickles on the side as desired.