Craving a truly satisfying meal that's both delicious and surprisingly easy to make? Look no further than this incredible beef brisket sandwich recipe! Forget takeout – this homemade version delivers melt-in-your-mouth brisket, bursting with flavor, nestled between perfectly toasted buns. It’s the perfect quick dinner idea, a crowd-pleasing dish for any occasion, and a testament to the magic of homemade cooking. Get ready to elevate your sandwich game!
Ingredients:
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For the Brisket:
- 3-4 lb beef brisket (point or flat cut)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
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For the Sandwich:
- 4-6 brioche buns or your favorite sandwich rolls
- Your favorite BBQ sauce (optional)
- Coleslaw (optional, recipe below)
Coleslaw (Optional):
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper to taste
Instructions:
Preparing the Brisket:
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Sear the Brisket: Season the brisket generously with salt, pepper, and paprika. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until nicely browned. Remove from the pot and set aside.
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Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Simmer the Brisket: Return the brisket to the pot. Add beef broth, apple cider vinegar, brown sugar, Worcestershire sauce, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for at least 3 hours, or until the brisket is fork-tender. For a truly tender brisket, consider cooking it for 4-6 hours in a slow cooker or using a pressure cooker.
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Shred the Brisket: Once cooked, remove the brisket from the pot and let it rest for 15-20 minutes. Use two forks to shred the brisket into smaller pieces.
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Make the Brisket Sauce (Optional): Skim any excess fat from the cooking liquid. You can thicken the remaining liquid by simmering it uncovered for a few minutes, or you can use it as it is.
Assembling the Sandwich:
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Toast the Buns: Lightly toast the brioche buns.
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Prepare the Coleslaw (Optional): While the brisket is cooking, combine all the coleslaw ingredients in a bowl and mix well.
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Build the Sandwich: Spread your preferred BBQ sauce (optional) on the bottom bun. Add the shredded brisket, followed by coleslaw (optional). Top with the other bun.
Tips for the Best Beef Brisket Sandwich:
- Choosing your Brisket: A good quality brisket is key. The point cut is more fatty and flavorful, while the flat cut is leaner. Choose the cut that best suits your preference.
- Low and Slow: The key to tender brisket is low and slow cooking. Don't rush the process!
- Don't Overcrowd the Pot: Ensure your brisket has enough space in the pot to cook evenly.
- Internal Temperature: Use a meat thermometer to check the brisket's internal temperature. It should reach an internal temperature of 195-205°F (91-96°C) for optimal tenderness.
Variations:
- Spice it Up: Add a pinch of cayenne pepper or chili powder to the brisket seasoning for a spicier kick.
- Different BBQ Sauce: Experiment with different BBQ sauces to find your favorite flavor combination.
- Add Cheese: A slice of cheddar, Swiss, or provolone cheese adds a delightful savory element.
Nutritional Information (per sandwich, approximate):
- Calories: Approximately 600-800 (depending on brisket cut and bun choice)
- Protein: High
- Fat: Moderate
- Carbohydrates: Moderate
This easy recipe for a delicious beef brisket sandwich will quickly become a family favorite. Enjoy!