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Ingredients
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Brisket
Pickled Onions & Pickles
Sandwich & Finishing
Method
Brisket
- 1
Prepare and season brisket
Pat the brisket dry with paper towels. In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder and 1 tsp onion powder. Rub the spice mix all over the brisket, pressing to adhere.
- 2
Sear the brisket
Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add 2 tbsp vegetable oil. When shimmering, sear the brisket 3–4 minutes per side, until nicely browned. Transfer brisket to a plate.
- 3
Braise the brisket
Reduce heat to medium, pour in 2 cups beef broth to deglaze, scraping browned bits. Return brisket to the pan fat-side up. Cover with a tight-fitting lid and transfer to a 300°F (150°C) oven. Braise until fork-tender, about 2 to 2½ hours for a 2-lb piece. Internal temperature should reach ~195–205°F for easy slicing. Alternatively, continue simmering on the stovetop over low heat, covered.
- 4
Rest and slice
Remove brisket from braising liquid and let rest 15 minutes loosely tented with foil. Slice thinly across the grain into 1/8–1/4-inch slices. Reserve 1/2 cup of the braising liquid to moisten the sliced meat if desired; skim fat from the top first.
Pickled Onions & Pickles
- 5
Quick-pickle onions
While the brisket braises, combine 1 cup distilled white vinegar, 1 cup water, 1 tbsp sugar and 1 tsp kosher salt in a small saucepan. Heat until sugar and salt dissolve, then remove from heat. Place 1 cup thinly sliced red onion in a jar or bowl and pour the hot pickling liquid over the onions. Let sit at least 30 minutes; refrigerate for up to 2 weeks. The onions will be bright and slightly softened.
- 6
Prepare pickles
Slice 1 cup pickles lengthwise or into rounds, depending on preference. No cooking required. Drain pickles from their jar if very briny, or pat lightly to avoid oversalting the sandwich.
Sandwich Assembly & Finishing
- 7
Toast rolls and make spread
Split 4 rolls and butter cut sides with 2 tbsp softened butter. Toast in a skillet or under the broiler until golden and crisp, about 1–2 minutes. In a small bowl combine 2 tbsp mayonnaise, 2 tbsp yellow mustard, chopped parsley (optional), 1/2 tsp salt and 1/4 tsp black pepper to make a simple spread. Adjust seasoning to taste.
- 8
Warm sliced brisket
If brisket has cooled, warm slices in a skillet with a splash of the reserved braising liquid (about 1–2 tbsp per serving) over medium-low heat for 1–2 minutes until heated through. This keeps slices moist.
- 9
Assemble sandwiches
Spread the mayonnaise-mustard mixture on both cut sides of each toasted roll. Pile warm sliced brisket onto the bottom halves, then top with pickled onions and sliced pickles (about 1/4 cup pickles and 2–3 tbsp pickled onions per sandwich). Finish with the top roll.
- 10
Serve
Serve immediately while brisket is warm. Offer extra pickles and pickled onions on the side. Leftover sliced brisket can be warmed and used the next day.