Decide whether you will make the brisket (beef) or the chicken thighs. For beef brisket: trim excess fat leaving a thin layer for flavor. For chicken: pat thighs dry and remove excess fat.

Season

Combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar in a small bowl. Rub 1 tablespoon olive oil over the protein, then evenly coat with the dry rub mixture. For brisket use entire seasoned surface; for chicken use half of the rub (reserve the rest for later). Let rest 30–60 minutes at room temperature or refrigerate up to overnight.

Sear

Preheat oven to 160°C (325°F). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add remaining 1 tablespoon olive oil. When shimmering, sear the brisket (fat side down first) 4–5 minutes per side until deeply browned; for chicken, sear 3–4 minutes per side until golden. Remove protein to a plate.

Braising Sauce

Sauté aromatics

Reduce heat to medium. Add sliced onion to the pot and sauté 5–7 minutes until softened and beginning to brown, scraping up browned bits. Add smashed garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute. Add apple cider vinegar and Worcestershire sauce, scraping the bottom. Pour in beef or chicken broth, add additional brown sugar and hot sauce if using. Bring to a simmer.

Braise

Return the seared protein to the pot, nestling it into the liquid. The liquid should come about halfway up the meat; add a little more broth if needed. Cover the pot and transfer to the preheated oven. For brisket: braise 3 to 3.5 hours until fork-tender. For chicken thighs: braise 45–60 minutes until internal temperature reaches 74°C (165°F) and meat is tender. Check once midway and spoon the braising liquid over the meat.

Rest and shred/slice

Remove meat to a cutting board and let rest 10–15 minutes. For brisket: shred into bite-size pieces against the grain using two forks. For chicken: shred or slice into strips. Strain the braising liquid into a bowl, reserving solids; skim fat if desired. Keep 300 ml of strained liquid warm for dipping (au jus) and reduce remaining liquid on the stovetop over medium-high heat 8–10 minutes to concentrate, or thicken with a slurry (1 tsp cornstarch + 1 tbs water) if you prefer a glaze.

Finishing & Assembly

Warm croissants and melt butter

Split croissants and lightly butter cut sides. Place buttered sides down in a hot skillet or on a sheet pan and toast until golden, about 1–2 minutes per side. If preferred, place under broiler 1–2 minutes—watch closely to avoid burning.

Assemble sandwiches

Pile 110–140 g (about 1.5–2 cups loosely packed) shredded brisket or 150 g shredded/sliced chicken onto the bottom half of each croissant. Spoon a few tablespoons of the reduced braising sauce or warm au jus over the meat to keep it juicy. Add a slice of Swiss cheese; if you want melted cheese, place assembled bottoms under a broiler or in a hot oven 1–2 minutes until cheese melts. Top with a spoonful of pickled red onions and about 1/2 cup coleslaw per sandwich. Sprinkle with chopped parsley and season lightly with salt and pepper to taste. Cap with croissant tops.

Serve

Serve sandwiches immediately with a small bowl of warm au jus for dipping and any remaining coleslaw on the side. Leftover meat keeps well refrigerated up to 3 days; reheat gently in sauce to preserve moisture.