Sliced Brisket Sandwich Combo Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excess hard fat, leaving about 1/4 inch of fat cap for flavor. In a small bowl mix kosher salt, black pepper, garlic powder, onion powder and smoked paprika. Rub vegetable oil over the brisket, then evenly rub the dry spice mix all over the meat. Let rest at room temperature for 30 minutes or refrigerate up to overnight covered.

Sear (optional)

Preheat oven to 300°F (150°C). Heat a large oven-safe Dutch oven or heavy roasting pan over medium-high heat. When hot, add 1 tablespoon vegetable oil and sear brisket fat-side down for 3–4 minutes until browned, then sear the other sides 2–3 minutes each. Remove brisket to a plate.

Braise

Reduce heat to medium. Pour beef broth into the pot and scrape up any browned bits. Stir in apple cider vinegar and Worcestershire sauce. Return brisket to the pot, fat-side up. The liquid should come about 1/3 of the way up the brisket; add a little water if needed. Cover tightly with lid or foil and transfer to the preheated oven. Braise for 3 to 3 1/2 hours until brisket is fork-tender and internal temperature reaches about 200°F (93°C).

Rest and slice

Remove brisket from oven and let rest, covered, for 20–30 minutes to retain juices. Strain and reserve braising liquid. Using a sharp slicing knife, slice brisket thinly across the grain into 1/8–1/4 inch slices. Keep slices warm in a small amount of reserved braising liquid if desired.

Prep buns

Split the rolls or buns and lightly butter cut sides. Heat a skillet or griddle over medium heat and toast buttered sides until golden, about 1–2 minutes. Remove and set aside.

Warm brisket and melt cheese

Place several slices of brisket in a small saucepan with 1/4 cup of the reserved braising liquid. Warm gently over low heat for 3–4 minutes until hot. For cheesier sandwiches, place a slice of cheddar on warmed brisket and cover briefly until cheese melts (30–60 seconds).

Assemble sandwiches

Spread about 1/2 tablespoon mayonnaise on the bottom half of each toasted bun and 1/2 tablespoon yellow mustard on the top half. Pile 4–6 slices of warmed brisket onto the bottom bun (adjust for thickness) and top with a melted cheddar slice and 2 pickle slices. Close with the top bun and press lightly. Repeat for remaining sandwiches.

Serve each sandwich with 1 cup coleslaw and approximately 4 oz fries per plate (or a single serving of your preferred side). If using store-bought fries, bake or fry according to package instructions until crispy before serving.