Delta Dip Recipe
Shredded brisket piled high on a po’ boy Bun, topped with pepper jack cheese, lettuce, tomato and served with a side of our Au Jus.
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Ingredients
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Brisket
Sandwich Assembly
Au Jus
Method
Prepare the Brisket
- 1
Sear the Brisket
In a large skillet, heat olive oil over medium-high heat. Season the brisket with salt, black pepper, and smoked paprika. Sear the brisket on all sides until browned, about 5-7 minutes.
- 2
Slow Cook the Brisket
Transfer the seared brisket to a slow cooker. Add sliced onions, minced garlic, and beef broth. Cover and cook on low for 8 hours or until the brisket is tender and easily shredded.
- 3
Shred the Brisket
Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes. Shred the brisket using two forks and return it to the slow cooker to soak up the juices.
Make the Au Jus
- 4
Combine Ingredients
In a saucepan, combine the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Bring to a simmer over medium heat.
- 5
Adjust Seasoning
Taste the Au Jus and adjust seasoning with additional salt and pepper if necessary. Keep warm until ready to serve.
Assemble the Sandwich
- 6
Prepare the Buns
Slice the po’ boy buns in half lengthwise without cutting all the way through.
- 7
Add Brisket
Fill each bun with a generous amount of shredded brisket from the slow cooker.
- 8
Add Toppings
Top the brisket with shredded pepper jack cheese, shredded lettuce, and slices of tomato.
- 9
Serve
Serve the assembled sandwiches with a side of warm Au Jus for dipping.
