Brisket French Dip Recipe

Season brisket

Pat the brisket dry with paper towels. Mix kosher salt, black pepper, garlic powder, and onion powder. Rub the seasoning evenly over all sides of the brisket.

Sear brisket

Preheat a large heavy-bottomed Dutch oven or roasting pan over medium-high heat. Add 2 tbs vegetable oil. When hot, sear the brisket 3–4 minutes per side until deeply browned. Transfer brisket to a plate.

Build braising liquid

Reduce heat to medium. Add the quartered onions to the pot and brown for 4–5 minutes, scraping up browned bits. Pour in the red wine (if using) and simmer 2 minutes to reduce slightly. Add beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Stir and bring to a gentle simmer.

Braise brisket

Return the brisket to the pot, fat side up. The liquid should come about halfway up the brisket; add extra broth or water if needed. Cover tightly and transfer to a preheated oven at 150°C (300°F). Braise for 3 to 3.5 hours, or until the brisket is fork-tender (internal temperature ~95°C/203°F).

Rest and slice

Remove brisket to a cutting board and let rest, covered loosely with foil, for 20–30 minutes. Strain the braising liquid into a saucepan, pressing onions to extract flavor. Discard solids and skim excess fat from the surface. Keep au jus warm.

Optional concentrate

If you want a more intensely flavored au jus, reduce the strained liquid over medium-high heat by 15–20 minutes until slightly thickened and concentrated. Taste and adjust seasoning with salt and pepper.

Prepare brisket slices

Slice the rested brisket thinly against the grain into 3–4 mm (1/8–1/4 inch) slices. Keep warm in the au jus by briefly dipping slices into the warm liquid just before assembly (optional).

Caramelize onions

Heat 1 tbs vegetable oil and 1 tbs butter in a large skillet over medium-low heat. Add the thinly sliced onions with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, 20–25 minutes until soft and deep golden brown. If onions begin to stick, add a splash (1–2 tbs) of water and continue to cook. Stir in minced parsley if using.

Toast rolls

Preheat oven to 200°C (400°F) or use a broiler. Slice hoagie rolls lengthwise. Spread softened butter evenly on cut sides. Place rolls cut-side up on a baking sheet and toast 4–6 minutes until golden and crisp. Watch closely to avoid burning.

Assemble sandwiches

On the bottom half of each toasted roll, layer a generous portion of sliced brisket. Top the brisket with a spoonful of caramelized onions, then place two slices of Swiss cheese over the meat and onions. Close the sandwiches with the top halves of the rolls.

Melt cheese (optional)

If you prefer melted cheese, place assembled open-faced sandwiches under a broiler or in a hot oven (200°C / 400°F) for 1–2 minutes until the cheese just melts. Remove carefully.

Serve with au jus

Ladle warm au jus into small individual dipping bowls. Serve each sandwich with a bowl of au jus for dipping. Optionally spoon a little au jus over the brisket inside the sandwich before closing for extra moisture.