Ingredients
For the Brisket
- 2½–3 lbs beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
For the Sandwiches
- 6–8 brioche or onion rolls
- 8–12 slices sharp cheddar cheese
- 2 tablespoons butter
- ½ cup barbecue sauce
- ¼ cup prepared horseradish sauce, optional
- Pickled onions or sliced pickles, optional
Instructions
1. Season the Brisket
Pat the brisket dry with paper towels. Combine the salt, pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture generously over all sides of the brisket.
2. Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 3–4 minutes per side, until deeply browned. Transfer the brisket to a plate.
3. Build the Braising Liquid
Add the sliced onion to the same pot and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds. Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pot. Stir in the brown sugar.
4. Braise the Brisket
Return the brisket to the pot. Cover and place in a 325°F oven for about 3–4 hours, or until the beef is extremely tender and easily pulls apart with a fork.
5. Shred the Beef
Remove the brisket from the cooking liquid and let it rest for 10–15 minutes. Slice it thinly against the grain or pull it apart into tender pieces. Toss the beef with a little of the braising liquid to keep it juicy.
6. Toast the Rolls
Slice the rolls open and lightly butter the cut sides. Toast them in a skillet or under the broiler until golden and crisp around the edges.
7. Assemble the Sandwiches
Pile the warm brisket onto the bottom halves of the rolls. Add 1–2 slices of sharp cheddar cheese and place the sandwiches under the broiler for 1–2 minutes, just until the cheese melts.
8. Add the Sauce
Drizzle the sandwiches with barbecue sauce or spread the tops with horseradish sauce. Add pickled onions or pickles if desired, then place the tops on the sandwiches.