Beef Brisket Sandwich
Recipe GLPRb0db53d4de28e4
Slow-cooked beef brisket glazed with a tangy barbecue-inspired sauce, served on toasted thick bread with crispy slaw and dill pickle accents. This hearty American sandwich features tender, caramelized beef alongside a cool, tangy condiment made with Greek yogurt and pickle juice.
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Ingredients
2 tablespoons olive oil
2½ pounds beef brisket, trimmed and cut into 2 pieces
Kosher salt
Black pepper
1 onion, chopped
1½ cups ketchup
1 tablespoon Worcestershire sauce
¼ cup light brown sugar
3 tablespoons apple cider vinegar
½ cup plain Greek yogurt
4 teaspoons dill pickle juice
Sliced dill pickles, for serving
½ head napa cabbage, shredded
2 scallions, thinly sliced
2 carrots, shredded
8 slices thick bread, such as Texas toast, toasted
Directions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef brisket pieces generously on all sides with kosher salt and black pepper.
Once the oil is shimmering, carefully place the brisket in the pot and sear for 4-5 minutes on each side, until deeply browned. Work in batches if necessary to avoid crowding. Transfer the seared brisket to a plate.
Add the chopped onion to the same pot and cook for 3-4 minutes, stirring occasionally, until softened and beginning to caramelize.
Pour in the ketchup, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir well to combine, scraping up any browned bits from the bottom of the pot. Return the brisket pieces to the pot.
Reduce heat to low, cover the pot, and simmer gently for 75-85 minutes, until the beef is very tender and pulls apart easily with a fork. The internal temperature should reach 190-205°F for fork-tender meat.
While the brisket cooks, prepare the slaw by combining the shredded napa cabbage, scallions, and shredded carrots in a bowl. Set aside.
In a separate small bowl, whisk together the Greek yogurt and dill pickle juice until smooth and well combined. This creates the creamy condiment.
Once the brisket is tender, carefully remove the meat from the pot and place on a cutting board. Let it rest for 5 minutes, then shred or chop into bite-sized pieces.
Return the shredded meat to the pot with the sauce and stir gently to coat evenly. Taste and adjust seasoning with salt and pepper as needed.
Toast the thick bread slices until golden and crispy.
To assemble each sandwich, spread a portion of the yogurt-pickle condiment on one slice of toasted bread. Top with a generous serving of the warm, sauced brisket. Add a handful of the cabbage slaw and several dill pickle slices. Cap with the second slice of toasted bread. Serve immediately.
