Brisket Sloppy Jo (when Available) Recipe

Shred and season brisket

If your brisket is whole, slice against the grain then shred or pull into bite-sized pieces. Place shredded brisket in a bowl and pour 1 cup reserved brisket juices or beef stock over it to keep moist. Season with 1 tsp kosher salt and 1 tsp black pepper; toss lightly to combine. Set aside.

Cook aromatics

Heat a large heavy skillet or sauté pan over medium heat. Add 1 tablespoon unsalted butter. When melted and foaming, add the finely diced onion (1 cup) and diced green bell pepper (1/2 cup). Cook, stirring occasionally, until onion is translucent and pepper is softened, about 6–8 minutes. Add minced garlic (2 tsp) and cook another 30–45 seconds until fragrant.

Build the sauce

Stir in 3 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize and remove raw tomato flavor. Add 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, and 1 tablespoon Worcestershire sauce. Stir to combine and bring to a gentle simmer.

Season the sauce

Add 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon hot sauce (optional), 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt. Taste and adjust sweetness, acidity, and heat to preference—add more brown sugar for sweetness, vinegar for tang, or hot sauce for heat.

Simmer to meld flavors

Reduce heat to low and simmer the sauce gently for 4–6 minutes to allow flavors to marry and sauce to thicken slightly. If sauce becomes too thick, add up to 2 tablespoons water or reserved brisket juice to reach desired consistency.

Combine brisket and sauce

Add the shredded, seasoned brisket (with any remaining juices) to the skillet with the sauce. Stir thoroughly to coat all meat in the sauce. Increase heat to medium-low and simmer, stirring occasionally, until the mixture is heated through and slightly reduced, 6–8 minutes. Taste and adjust salt, pepper, sugar, or vinegar as needed.

Toast buns (optional)

If toasting buns, butter cut sides lightly with the optional butter and toast in a separate skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Assemble sandwiches

Pile a generous scoop (about 1/2 cup to 3/4 cup) of the brisket sloppy jo mixture onto the bottom half of each bun. Top with dill pickle slices and a spoonful of coleslaw if using. Cover with the bun top and serve immediately.

Storage and reheating

Store leftover brisket sloppy jo in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of beef stock or water to restore moisture, stirring frequently until hot.