Brisket Sandwich Recipe With Pickled Red Onion Stack

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Brisket Sandwich Recipe With Pickled Red Onion Stack 1762689406.6761265

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Brisket Sandwich Recipe With Pickled Red Onion Stack 1762689406.6761265

brisket sandwich recipe With Pickled Red Onion Stack

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  • Author: Sarah Mali
  • Total Time: 120 minutes
  • Yield: 4–6 sandwiches 1x
  • Diet: General
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Description

This recipe creates an unforgettable brisket sandwich with tender, smoky brisket paired with bright, tangy pickled red onions and a hearty bun, offering an explosion of satisfying flavors and textures. It is an ultimate comfort food solution for busy families, game day gatherings, or a cozy night in, proving that big flavors don’t require a big fuss.

Ingredients

Scale
  • 1 to 1.5 pounds cooked brisket, sliced or shredded
  • 4–6 sturdy buns or rolls, such as brioche, kaiser, or ciabatta
  • 0.5 cup BBQ sauce, of your favorite
  • 1 large red onion, thinly sliced
  • 0.5 cup apple cider or white vinegar
  • 1 Tbsp granulated sugar
  • 1 tsp fine sea salt
  • 0.25 tsp red pepper flakes, optional
  • 0.25 tsp peppercorns, optional
  • 1 small bay leaf, optional

Instructions

  1. Season Brisket: Generously rub your brisket flat with your favorite beef rub, ensuring it’s evenly coated and slightly darker. Allow to sit at room temperature for 30 minutes before cooking. (If starting with raw brisket)
  2. Cook Brisket: Slow roast in a large oven-safe pot with a lid at 275 F (135 C) for 3-4 hours per pound, or until a fork easily slides in. Alternatively, use a slow cooker on low for 6-8 hours. (If starting with raw brisket)
  3. Rest and Slice Brisket: Let the brisket rest for 15-20 minutes, allowing juices to redistribute, then slice or shred against the grain for maximum tenderness. (If starting with raw brisket)
  4. Slice Onions: Thinly slice the red onion into paper-thin slices using a sharp knife or a mandoline for consistency.
  5. Mix Pickling Liquid: In a jar, combine vinegar, sugar, salt, and any optional spices. Shake or stir vigorously for 1 minute until sugar and salt are fully dissolved and the liquid is clear.
  6. Combine and Chill Onions: Add sliced onions to the jar, ensuring they are submerged. Refrigerate for at least 30 minutes, or ideally a few hours, until onions soften slightly and turn a vibrant pink.
  7. Warm Brisket: Gently warm your brisket slices or shreds in a skillet over medium-low heat for 5-7 minutes with a splash of broth or BBQ sauce until heated through and glossy.
  8. Toast Buns: Lightly toast your buns in a dry skillet or toaster for 1-2 minutes per side until golden brown and fragrant, to prevent sogginess.
  9. Sauce Buns: Spread about 1-2 tablespoons of BBQ sauce evenly on both halves of the toasted bun, coating the cut sides.
  10. Pile Brisket: Pile a generous amount of warm brisket, aiming for about 4-6 oz (115-170g) per sandwich, onto the bottom bun, forming a generous, warm mound.
  11. Stack Onions: Top with a healthy stack of those tangy pickled red onions, about 0.25 cup (60g) per sandwich, adding a vibrant, tangy crown.
  12. Add Extras: Add any desired extras like a slice of provolone cheese (which melts beautifully under the broiler for 1-2 minutes), creamy coleslaw, or extra sauce.
  13. Serve Sandwich: Place the top bun and enjoy your perfect brisket sandwich immediately while warm, savoring the perfect combination of tender, tangy, and crunchy textures.

Notes

If your brisket seems dry after slicing, splash in an extra tablespoon or two of warm broth or BBQ sauce to revive its juiciness. Lightly toasting the buns is key to prevent sogginess and add a fantastic crunch. For a low-carb option, serve on crisp lettuce wraps. Gluten-free buns are an easy swap for dietary needs.

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Method: Assembly, Pickling, Warming
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich (approx. 350 g)
  • Calories: 650 calories
  • Sugar: 25 g
  • Sodium: 800 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 100 mg

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