Brisket Sandwich Recipe

Prepare spice rub

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder and 1 tablespoon brown sugar. Mix thoroughly to form an even rub.

Season brisket

Pat the brisket dry with paper towels. Rub the entire surface with vegetable oil, then evenly massage the spice rub into the meat on all sides. Let rest at room temperature for 30 minutes or refrigerate up to overnight covered.

Sear the brisket

Preheat oven to 300°F (150°C). In a large oven-safe Dutch oven or heavy skillet over medium-high heat, add a tablespoon of oil. When shimmering, sear the brisket 3–4 minutes per side until a deep brown crust forms. Remove brisket and set aside.

Deglaze and braise

Reduce heat to medium. Add beef broth, apple cider vinegar and Worcestershire sauce to the pot to deglaze, scraping browned bits from the bottom. Return the brisket to the pot, cover tightly, and transfer to the preheated oven. Braise for 2½–3 hours, or until brisket is fork-tender (internal temp around 195–205°F). Baste once or twice with the pan juices during cooking.

Rest and slice

Remove the brisket from the oven and let it rest, covered, for 20 minutes. Reserve 1 cup of the braising liquid (au jus) for the sauce. Slice brisket thinly across the grain into 1/8–1/4-inch slices.

Caramelize onions

While the brisket rests, heat 1 tablespoon butter in a skillet over medium heat. Add the thinly sliced onion and 1 teaspoon brown sugar, cook, stirring occasionally, until soft and deeply golden, about 12–15 minutes. Add a pinch of salt if desired.

Prepare au jus

Pour the reserved 1 cup of braising liquid into the skillet with the caramelized onions and bring to a simmer. Allow it to reduce slightly for 3–5 minutes. Stir in Dijon mustard to taste and adjust seasoning with salt and pepper. Keep warm.

Toast buns

Heat a separate skillet or griddle over medium heat. Butter the cut sides of the rolls lightly and toast cut-side down until golden, about 1–2 minutes.

Melt cheese on brisket

Place sliced brisket in a shallow pan and spoon a little warm au jus over the meat to keep moist. Lay cheese slices over portions of brisket and briefly place under a broiler or cover pan with lid for 1–2 minutes to melt cheese.

Build sandwiches

Spread a thin layer of Dijon mustard (from sauce) on the bottom bun if desired. Pile 4–5 slices of brisket per sandwich onto the bottom bun, spoon extra au jus and caramelized onions over the meat, add pickles if using, sprinkle with chopped parsley, and top with the toasted bun.

Serve

Serve immediately with extra warm au jus in small dipping bowls on the side.