Oven-Braised Brisket Sandwiches with Tangy Slaw
Tender brisket, glossy barbecue sauce and cool, tangy slaw pile into a toasted bun for a sandwich that earns its extra napkins.
Tender brisket, glossy barbecue sauce and cool, tangy slaw pile into a toasted bun for a sandwich that earns its extra napkins. The oven does most of the work, making this a generous weekend dinner or an easy centerpiece for a casual get-together.
Serves: 6. Time: About 5–6½ hours.
Equipment
Large skillet, deep oven-safe baking dish or roasting pan, foil, tongs, saucepan, mixing bowl, knife, cutting board, and measuring cups and spoons.
Ingredients
- 3 lb brisket flat
- 1½ tsp kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp oil
- 1 onion, sliced
- 1½ cups beef broth, plus more as needed
- ¾ cup barbecue sauce, divided
- 2 tbsp apple cider vinegar, divided
- 3 cups shredded cabbage
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 6 sandwich buns
- Sliced pickles, for serving
Method
- Heat oven to 300°F. Pat brisket dry; season with salt, pepper, paprika and garlic powder.
- Heat oil in a large skillet over medium-high heat. Brown brisket on both sides. Spread onion in a deep baking dish and place brisket on top, fat side up.
- Mix broth, ½ cup barbecue sauce and 1 tbsp vinegar. Pour around brisket. Cover tightly with foil and bake 4–5½ hours, until a fork slides in easily. Check occasionally; add broth if the pan is drying out.
- Rest brisket 20 minutes. Skim fat from pan juices. Transfer juices to a saucepan, stir in remaining ¼ cup barbecue sauce and simmer until slightly thickened.
- Toss cabbage with mayonnaise, Dijon and remaining 1 tbsp vinegar. Season to taste. Toast buns, slice brisket across the grain and serve with sauce, slaw and pickles.
Tip: Serve the brisket over baked potatoes instead of buns.
This recipe calls for a 3 lb brisket flat. The catalogue lists Beef Brisket but does not confirm the exact flat cut or a 3 lb package; check the current listing.
Download the printable recipe