Brisket Sandwich Recipe
Make Brisket Sandwich Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Onions & Sauce
Sandwich & Finish
Method
Brisket
- 1
Season brisket
Pat the brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the spice mix evenly over all sides of the brisket and let rest at room temperature for 20–30 minutes (or refrigerate for up to 8 hours).
- 2
- 3
Braise brisket
Reduce heat to medium. Add beef broth to deglaze the pan, scraping brown bits with a wooden spoon. Stir in apple cider vinegar and Worcestershire sauce. Return brisket to the pot, fat side up. Pour any accumulated juices from the plate over the meat. Bring to a simmer, cover with a tight-fitting lid, and transfer to an oven preheated to 300°F (150°C). Cook for 2.5–3 hours, or until the brisket is fork-tender and an internal temperature of about 200°F (93°C) is reached. Check once halfway and spoon some braising liquid over the top if it looks dry.
- 4
Rest and shred
Remove the brisket from the oven and let rest in the covered pot for 20–30 minutes. Transfer to a cutting board and slice thinly against the grain. For a pulled texture, use forks to shred the meat into bite-sized pieces. Reserve 1/2 cup of the braising liquid to moisten the meat when assembling sandwiches.
Onions & Sauce
- 5
Caramelize onions
While the brisket rests (or in a separate skillet during braising), melt butter in a large skillet over medium-low heat. Add thinly sliced onions and 1 tsp brown sugar. Cook slowly, stirring occasionally, for 15–25 minutes until onions are deeply golden and soft. If they begin to stick, add 1–2 tbs water.
- 6
Make sauce
Push onions to the side and add tomato paste to the pan; cook 1 minute to deepen flavor. Stir in ketchup, prepared mustard, maple syrup or honey, hot sauce (if using), and the reserved 1/2 cup braising liquid from the brisket. Simmer gently for 3–5 minutes until the sauce thickens slightly. Taste and adjust seasoning with freshly ground black pepper and a pinch of salt if needed. Remove from heat.
- 7
Combine brisket and sauce
Add sliced or shredded brisket to the skillet with the onions and sauce. Toss gently to coat the meat evenly, adding additional braising liquid a tablespoon at a time if mixture seems dry. Warm through over low heat for 2–3 minutes so flavors meld.
Sandwich & Finish
- 8
- 9
Assemble sandwiches
Place a generous portion of sauced brisket on the bottom bun. Top with a slice of cheddar or provolone if using (the warm meat will melt the cheese slightly), a spoonful of extra sauce and caramelized onions, and sliced pickles. Sprinkle with chopped parsley if desired. Cap with the top bun and press gently.
- 10
Serve
Serve the brisket sandwiches hot with any remaining sauce on the side for dipping. Leftover brisket keeps refrigerated for 3–4 days.