Beef Brisket Sandwich
Slow-cooked beef brisket served on a bread base with sauce and toppings. Assembly varies by bread choice, sauce profile, and vegetable layers.
Ingredients
Method
Pat the beef brisket dry with paper towels and season generously with salt and black pepper on all sides.
Arrange the quartered onion and minced garlic in the bottom of the slow cooker.
Place the seasoned brisket on top of the onion and garlic. Pour beef broth around (not over) the meat.
Cover and cook on low for 8 hours, or until the brisket is fork-tender and shreds easily. Do not open the lid during cooking.
Remove the brisket to a cutting board and let rest for 10 minutes. Strain the braising liquid into a bowl; skim fat from the surface if desired.
Shred or slice the brisket against the grain. Return the meat to the slow cooker and stir in the sauce of choice; mix with 1 cup of reserved braising liquid to reach desired consistency.
Toast the bread slices or rolls if desired. Spoon the warm brisket and sauce onto each bread slice or roll bottom.
Top with pickled onions or slaw, garnish with fresh herbs if using, and serve immediately with extra sauce for dipping on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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