Sandwich Combo - Beef Brisket Sandwich Combo Recipe

Prepare and season brisket

Pat the brisket dry with paper towels. Mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the spice mix evenly all over the brisket and let rest at room temperature for 30 minutes (or refrigerate covered overnight for more flavor).

Sear brisket

Preheat a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Add vegetable oil. When shimmering, sear the brisket 4–5 minutes per side until a deep brown crust forms. Use tongs to hold and sear edges where possible. Remove brisket to a plate.

Braise brisket

Reduce heat to medium. Add sliced onions to the pot and sauté 3–4 minutes until soft and translucent. Pour in beef stock, apple cider vinegar, and Worcestershire sauce, scraping up browned bits from the bottom. Add bay leaves. Return brisket to the pot, fat side up. The liquid should come about halfway up the brisket—add a bit more stock or water if necessary. Bring to a simmer.

Oven cook

Cover the pot tightly with a lid or foil and transfer to a preheated oven at 150°C (300°F). Cook until fork-tender, about 3 to 3½ hours depending on thickness. Check once after 2 hours: if the liquid is low, add 100 ml hot water or stock. The internal temperature should be around 90–95°C (195–205°F) when tender.

Rest and slice

Remove brisket from the oven and let rest in the braising liquid for 20–30 minutes, covered. Transfer to a cutting board and slice thinly against the grain for tender pieces. Reserve braising juices for serving: skim fat if desired and warm.

Toast buns

Split buns and spread a thin layer of softened butter on cut sides. Heat a skillet over medium heat or a griddle and toast buns butter-side down 1–2 minutes until golden and crisp. Alternatively, toast under a broiler for 1 minute.

Assemble sandwiches

Pile 150–200 g (about 1–1¼ cups loosely packed sliced) warm brisket onto the bottom half of each bun. Spoon 1–2 tablespoons of your chosen sauce over the brisket (adjust to taste). Add optional pickles and red onion slices if desired. Cap with the top bun. Serve with a small ladle of warm reserved braising jus on the side for dipping.

Classic barbecue sauce (store-bought or homemade)

If using store-bought, warm gently in a small saucepan over low heat. If making a quick homemade version: combine 120 ml ketchup, 1½ tbs apple cider vinegar, 1 tbs brown sugar, 1 tbs Worcestershire sauce, ½ tsp smoked paprika, and a pinch of salt in a saucepan. Simmer 5 minutes and cool slightly before serving.

Horseradish mayo (quick)

Mix 120 ml mayonnaise with 1–2 tbs prepared horseradish, 1 tsp lemon juice, and salt and pepper to taste. Adjust horseradish to desired heat. Refrigerate until ready to use.

Chimichurri (quick)

Finely chop 1 cup parsley and 2 tbsp fresh oregano (or 1 tsp dried), mix with 3 tbsp red wine vinegar, 120 ml olive oil, 2 garlic cloves minced, ½ tsp red pepper flakes, and salt to taste. Let sit 10–15 minutes for flavors to meld.

French fries (frozen)

Cook fries according to package directions until golden and crisp. Season with salt immediately after cooking and serve hot.

Homemade fries

Cut potatoes into 6–8 mm (¼–⅓ inch) sticks, rinse and dry thoroughly. Fry twice or bake: for frying, heat oil to 175°C (350°F) and fry until pale-golden (5–7 min), drain and rest 5 min, then fry at 190°C (375°F) until crisp (2–4 min). Season with salt. For oven-baking, toss with oil and roast at 220°C (425°F) for 25–35 minutes, turning once.

Potato chips or cole slaw

If serving chips, open individual bags. If serving cole slaw, portion into small bowls (about 150 ml per serving) and chill until serving.

Chill canned beverages ahead of time. Serve one chilled can per combo.