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Fork-tender brisket, slow-braised for hours in a savory-sweet onion gravy, sliced thin and piled high on fresh rye bread. A classic deli-style sandwich that’s pure comfort and surprisingly easy to make at home.
For 8 servings
Preheat oven to 325°F (165°C). Pat the brisket completely dry with paper towels. Season generously on all sides with 1 teaspoon of salt and all of the black pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the brisket fat-side down and sear for 5-7 minutes, until a deep brown crust forms. Flip and sear the other side for another 5-7 minutes. Transfer the seared brisket to a plate.
Reduce heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for 10-15 minutes until they are soft, sweet, and deeply golden brown. Add the smashed garlic and cook for 1 minute more until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to toast and darken slightly. Pour in the beef broth and apple cider vinegar, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
Stir in the brown sugar, bay leaves, dried thyme, and the remaining 0.5 teaspoon of salt. Bring the liquid to a gentle simmer.
Return the brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the meat. Cover the pot with its lid and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is fork-tender (a fork should twist in the meat with little resistance, and an instant-read thermometer should register around 203°F / 95°C).
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Fork-tender brisket, slow-braised for hours in a savory-sweet onion gravy, sliced thin and piled high on fresh rye bread. A classic deli-style sandwich that’s pure comfort and surprisingly easy to make at home.
This jewish_american recipe takes 230 minutes to prepare and yields 8 servings. At 768.5 calories per serving with 87.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Carefully remove the pot from the oven. Transfer the brisket to a large cutting board and let it rest for at least 20-30 minutes. This step is crucial for a juicy result. While it rests, you can skim any excess fat from the surface of the gravy in the pot.
Using a long, sharp carving knife, slice the brisket thinly against the grain. To assemble the sandwiches, pile the warm brisket slices high on rye bread, spread with spicy brown mustard, and serve immediately. The onion gravy can be served on the side for dipping.
Add 1-2 chopped chipotle peppers in adobo sauce to the braising liquid for a smoky, spicy kick.
Top the brisket with a slice of provolone or Swiss cheese on the rye bread and toast until the cheese is melted and bubbly.
While rye is classic, this brisket is also delicious on a sturdy kaiser roll, challah, or brioche bun.
Serve with a side of dill pickles or add pickled red onions to the sandwich for a tangy crunch that cuts through the richness of the meat.
Beef brisket is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides significant amounts of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells. It also contains niacin (B3) and riboflavin (B2), which help convert food into energy.
Beef is a great source of heme iron, a type of iron that is more easily absorbed by the body than the non-heme iron found in plants. Iron is vital for transporting oxygen in the blood and preventing anemia.
A brisket sandwich is a rich, indulgent meal. While it's an excellent source of protein, iron, and B vitamins, it's also high in calories, saturated fat, and sodium. It's best enjoyed in moderation as part of a balanced diet.
A single brisket sandwich, as prepared in this recipe, contains approximately 650-750 calories. This can vary based on the fat content of the brisket, the thickness of the bread, and the amount of mustard used.
The 'first cut' or 'flat' is leaner and slices more uniformly, making it ideal for sandwiches. The 'point cut' has more fat and marbling, resulting in a richer, more tender bite. Either works well, so choose based on your preference for leanness versus richness.
Yes! After searing the brisket and sautéing the aromatics on the stovetop (steps 2-4), transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, until the brisket is fork-tender.
Store the sliced brisket and the gravy separately in airtight containers in the refrigerator for up to 4 days. To reheat, gently warm the slices of brisket in the gravy in a saucepan over low heat until heated through. This prevents the meat from drying out.