The Single Meat Plate Recipe

Season

Pat the brisket dry with paper towels. Rub olive oil all over the meat. Combine kosher salt, black pepper and smoked paprika and rub evenly over all sides of the brisket. Let sit at room temperature for 30 minutes (or refrigerate up to overnight and bring to room temperature 45 minutes before cooking).

Roast (oven method)

Preheat oven to 150°C (300°F). Place brisket fat-side up in a roasting pan or Dutch oven. Add 120 ml water to the pan to keep the environment moist. Cover tightly with foil or the lid and roast for approximately 3 to 3.5 hours, or until the internal temperature reaches 90°C (195–200°F) and the meat is fork-tender. Check after 2.5 hours; if the pan is dry, add another 60 ml water.

Rest & Slice

Remove brisket from oven and let it rest covered for 20–30 minutes. Transfer to a cutting board and slice thinly against the grain into 3–5 mm slices. Keep warm until plating.

While the meat rests, split the rolls and lightly butter cut sides. Toast in a skillet over medium heat or in a 200°C (400°F) oven for 4–6 minutes until golden and crisp. Keep warm.

Quick-pickle Onions

Thinly slice the red onion into rings. In a small bowl, whisk together apple cider vinegar, water, sugar and fine salt until sugar dissolves. Add onion slices and let sit at room temperature for at least 15 minutes (or up to 2 hours refrigerated) to quick-pickle. Drain excess liquid before serving.

Prepare Pickles

If using whole dill pickles, slice into 3–4 mm rounds. Measure out 1 cup and set aside.

Make the Sauce

In a small bowl, combine mayonnaise, yellow mustard, ketchup, hot sauce (if using), smoked paprika, garlic powder, lemon juice and black pepper. Whisk until smooth and taste; adjust seasoning to taste. Chill until ready to serve.

Place a toasted roll half on each plate. Arrange generous slices of brisket (about 300 g total per plate) on the bread. Top with a spoonful of the prepared sauce, a handful of quick-pickled red onions and several dill pickle slices. Add a final drizzle of sauce if desired, sprinkle chopped parsley and a pinch of coarse black pepper. Serve remaining sauce, extra pickles and onions on the side so each guest can customize.

Leftover storage: Store sliced brisket in an airtight container with a little beef broth to keep moist for up to 3–4 days refrigerated. Keep sauce separate for up to 5 days.