Melt-In-Your-Mouth Brisket Sandwich Recipe
Prep Time:
15 minutes
Cook Time:
4 hours, 35 minutes
Servings:
6 Servings
Ingredients
  • 1 (4–5 pound) flat cut brisket, fat cap trimmed to ¼"
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup barbecue sauce
  • 1 small red onion, very thinly sliced
  • 1 cup water
  • 1 cup white vinegar
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 1 cup parsley, stems removed
  • ¼ cup olive oil, or as needed
  • 2 tablespoons champagne vinegar
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 4 brioche hamburger buns
Directions
  1. Preheat the oven to 300 F.
  2. Make the brisket: Place the beef brisket in a rimmed baking dish.
  3. In a small bowl, combine the paprika, oregano, garlic powder, onion powder, parsley, chili powder, salt, and pepper.
  4. Rub the spice mixture over the brisket, then place the brisket fat-side up in the dish.
  5. Spread the barbecue sauce across the brisket to coat.
  6. Tightly cover the baking dish with foil and place it into the oven. Bake without touching for 3 hours.
  7. After 3 hours, take the brisket from the oven, flip it over, replace the foil over the baking dish, and roast for another 1 ½ to 2 hours, or until the beef is tender and sliceable.
  8. In the meantime, make the red onions and chimichurri. To make the onions, place the sliced onions in a jar.
  9. Bring the water, vinegar, sugar, and salt to a simmer in a saucepan and stir until the sugar is dissolved.
  10. Immediately pour this over the onions and add the peppercorns and mustard seeds. Allow to cool and pickle while the beef cooks, about 4 hours.
  11. Place the parsley, olive oil, vinegar, garlic, salt, oregano, paprika, and red pepper flakes into a food processor and pulse until finely chopped into a sauce.
  12. To build the sandwiches, first slice the brisket into thick slices.
  13. Add the brisket to the buns, top with red onion, then drizzle with chimichurri.
  14. Top with a bun cap to serve.