Brisket toast sandwich

Elevate your sandwich game with our latest creation – the Beef Brisket Toastie! Perfect for an easy family dinner, this recipe combines the tender, savoury flavours of a slow-cooked beef brisket with the crispy, golden perfection of a toasted sourdough sandwich.

 

You’ll Need:

    Sourdough loaf (or your favourite sandwich bread)

    4 to 5 pound beef brisket, flat cut or point cut

• 1 to 2 tablespoons extra virgin olive oil
• 3 large onions, sliced
• Salt
• 5 to 6 garlic cloves, minced
• 3 to 4 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 2 cups beef stock
• 2 to 3 large carrots, peeled and cut into 1 1/2-inch pieces
• 1 tablespoon mustard, optional

Optional:

– Tasty shredded cheese

– Traditional pickles

– Slaw

Step 1: Prepare the Brisket

On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.

Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

Salt the brisket well and let it sit at room temperature for 30 minutes.

Step 2 : Sear the brisket

You'll need an ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.

 

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)

 

Turn the brisket over and cook for a few minutes more to brown the other side.

Step 3 :Sauté the onions and garlic

When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.

 

Add the sliced onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5 to 8 minutes. Stir in the garlic and cook 1 to 2 more minutes.

step 4 : Preheat the oven to 300°F (150°C)

Step 5 : Tie up the herbs and simmer the brisket and roast it

Use kitchen twine to tie together the bay leaves, rosemary and thyme.

Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop. Cover the pot, then place in the 300°F (150°C) oven. Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

Step 6 : Add the carrots, continue to cook

After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

Step 7 : Remove the brisket

When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

Step 8 : Make the sauce (optional)

At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.

 

To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

Step 9 : Assemble the Sandwich

Next, take thick slices of sourdough bread and generously layer on the brisket and some of the goody sauce. To take your sandwich to the next level, we recommend spreading a generous amount of butter on the outside of the bread and adding a handful of tasty shredded cheese, traditional pickles, and a generous portion of slaw. These additions will provide a delightful contrast of textures and flavours.

Step 10 : Toast to Perfection

Place your sandwich in a sandwich press (or hot frying pan). Toast until the bread is golden brown and crispy, and the cheese (if using) is melted and gooey. This step ensures that your beef brisket toastie is warm, crunchy, and utterly delicious.

Step 11 : Enjoy

Slice your toastie in half and serve immediately. The combination of tender beef brisket, crunchy slaw, tangy pickles, and melted cheese (if you opted for it) is a match made in heaven. This is comfort food at its finest!