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Nana's Brisket Sandwich

Barbecue brisket sandwich with coleslaw.

Photo Credit
Teri Virbickis/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 to 6 sandwiches
Category
Meat
Course
Lunch
Preparation Method
Other
Sources
Yankee Magazine

Nana’s Brisket Sandwich is a juicy and flavorful barbecue brisket piled on a toasted bun with crunchy light coleslaw. It’s our go-to meal when we have company. Make ahead and the brisket heats perfectly.

Note: For brisket, you’ll need to prep in advance. But it’s worth that mouthwatering taste! If you have time at home, we prepare the brisket the day before, cooking the meat thoroughly to get clean, sandwich-worthy slices. Otherwise, the hot meat will shred under the knife.

If you prefer a hot sandwich, gently heat the meat in the oven or microwave after slicing.  Top with BBQ sauce or we also like a grainy mustard. 

Ingredients
1 tablespoon vegetable oil
1 pound beef (recommended cuts include side steak, top of the rib, or first-cut brisket)
Kosher or sea salt and freshly ground black pepper
1 16-ounce can tomato sauce
16 ounces cold water
8 to 12 slices rye bread
Grainy mustard or BBQ Sauce
Optional add-ons: lettuce, tomato, or sauerkraut

Instructions

In a medium Dutch oven, heat oil over high. Season meat with salt and pepper to taste, then place in pan and brown (about 4 minutes per side). Remove meat from pan and set aside.

Turn heat to low. Add tomato sauce and cold water to the pot and scrape bottom to loosen browned bits. Return meat to pot and let simmer about an hour. Remove meat from gravy and cool in refrigerator. (If desired, gravy can be reserved, cooled separately, and skimmed of fat.) When cold, slice meat against the grain into 1/8- to 1/4-inch slices. Reheat before serving, if desired.

Serve sliced brisket with rye bread and mustard, topped with lettuce, tomato slices, or sauerkraut. Also great with cornichons on the side.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Charlielinn</span> Wed, 07/07/2010 - 14:03
This recipe is a wonderful old "stanby" for a great hearty sandwich..especially with the cornichons or any pickle for that matter!!! and...substitute or add some salsa...and it'll kick it up a notch!!!