Brisket Sandwich on Buttered Brioche with Quick Slaw

By Sprig Originals ✓ · cooked up in Sprig

A weeknight brisket sandwich built for leftover or store-bought smoked brisket. The whole trick is reviving the slices low and slow in a shallow bath of beef stock and their own rendered juices so they turn silky instead of dry, then piling them onto brioche griddled in butter. Crunchy vinegar slaw and a heap of dill pickles keep every bite from going too rich.

Ingredients

• 4 cup green cabbage, very thinly shredded (about 1/2 small head)
• 1 cup shredded carrot
• 3 tbsp apple cider vinegar
• 2 tbsp mayonnaise
• 1 tsp granulated sugar
• 1/2 tsp celery seed
• 3/4 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp thinly sliced scallion

• 1 1/2 lb cooked smoked brisket, sliced 1/4 inch thick (leftover or store-bought)
• 3/4 cup low-sodium beef stock
• 1/4 cup reserved brisket drippings or juices (optional)
• 1 tbsp unsalted butter
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper, coarsely ground

• 1/3 cup tomato-based barbecue sauce
• 1 tbsp apple cider vinegar
• 1 tsp yellow mustard
• 1 tsp pickle brine, from the jar
• 1/8 tsp cayenne pepper

• 4 brioche buns, split
• 3 tbsp salted butter, softened
• 24 dill pickle chips (about 3/4 cup)
• 1/2 small red onion, sliced paper thin (optional)

Instructions

1. Make the slaw first so it has time to soften: in a large bowl whisk the cider vinegar, mayonnaise, sugar, celery seed, 3/4 tsp kosher salt and 1/4 tsp black pepper until smooth. Add the shredded cabbage, carrot and scallion and toss hard with your hands for about a minute to bruise the cabbage. Refrigerate at least 15 minutes and up to 4 hours, tossing once more before serving.
2. Whisk the sauce ingredients together in a small bowl: barbecue sauce, 1 tbsp cider vinegar, mustard, pickle brine and cayenne. Set aside at room temperature.
3. Take the brisket out of the fridge and separate the slices so they aren't stuck in a cold block. If any slices are thicker than about 1/2 inch, halve them lengthwise; if the fat cap is thick and cold, trim it to a thin 1/4-inch layer.
4. Warm the brisket gently: in a 12-inch skillet over medium heat, combine the beef stock, reserved brisket juices (if you have them), butter, Worcestershire, smoked paprika and coarse pepper. Bring to a bare simmer, about 2 minutes, then reduce the heat to low.
5. Lay the brisket slices in the skillet in a single overlapping layer, spooning liquid over the top. Cover and warm over low heat for 8 to 10 minutes, turning the slices once at the halfway mark. The goal is steamy and just-hot-through, 150-160°F on an instant-read thermometer — never let the liquid boil, which squeezes the slices dry. Keep covered on the lowest heat while you toast the buns.
6. Spread the softened salted butter edge to edge on the cut sides of the brioche buns. Heat a second large skillet or griddle over medium heat and toast the buns cut side down for 2 to 3 minutes, pressing lightly, until deep golden and crisp at the edges. Work in batches rather than crowding.
7. Brush or spoon a thin layer of sauce onto both toasted cut sides. Lift the brisket from the skillet with tongs, letting excess liquid drip off for a second, and pile 5 to 6 ounces onto each bottom bun, shingling the slices so they stack tall.
8. Spoon 1 to 2 tablespoons of the pan jus over the meat, drizzle with a little more sauce, then top with 6 pickle chips, a few paper-thin red onion slices if using, and a generous tangle of slaw squeezed lightly to drain.
9. Cap with the top bun, press down gently to compress, and cut each sandwich in half with a serrated knife. Serve immediately with the remaining slaw and any leftover jus in a small bowl for dipping.

Chef's tips

Nutrition (per serving, estimated)

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