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Tender Beer-Braised Beef Brisket Sandwiches Easy Recipe with Pickled Onions

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Slow-braised beef brisket cooked in a malty beer braise, served on sturdy sandwich rolls with tangy quick-pickled onions for a tender, flavorful sandwich perfect for weeknight meals or entertaining.

Ingredients

Scale
  • 4 to 5 pounds beef brisket (preferably flat cut)
  • 12 oz amber ale or brown ale beer
  • 1 cup beef broth (low sodium)
  • 2 medium onions, thinly sliced
  • 1 cup pickling vinegar (white or apple cider vinegar)
  • 2 tbsp granulated sugar
  • Salt to taste
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 6–8 sandwich rolls or buns (ciabatta or brioche recommended)

Instructions

  1. Pat the brisket dry with paper towels. Mix 2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika in a small bowl. Rub the seasoning blend all over the brisket and let rest for 15 minutes.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the brisket fat side down for 5 minutes until deeply browned, then flip and sear the other side for 5 minutes.
  3. Remove brisket to a plate. Add sliced onions to the pot and cook until softened and golden, about 4 minutes. Stir in minced garlic and cook for 1 more minute.
  4. Pour in beer and beef broth, scraping up browned bits from the bottom. Add bay leaves and bring to a simmer.
  5. Return brisket to the pot, submerging as much as possible in the liquid. Cover with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Cook for 3 to 4 hours until fork-tender and shreddable.
  6. While brisket cooks, combine vinegar, sugar, and 1 tsp salt in a jar. Add thinly sliced onions, shake to coat, and let sit at least 30 minutes.
  7. Remove brisket from pot and let rest for 10 minutes. Shred meat with two forks, discarding large fat pieces.
  8. Assemble sandwiches by piling shredded brisket on rolls and topping generously with pickled onions. Optionally add creamy pimento cheese spread.

Notes

If liquid reduces too much during braising, add more broth or water. Let brisket rest before shredding to keep it moist. Save some cooking liquid to spoon over sandwiches for extra flavor. Slow cooker can be used as an alternative with adjusted cooking times. Use gluten-free beer and rolls for gluten-free version. Pickled onions keep up to a week refrigerated; brisket leftovers keep 4 days refrigerated or 3 months frozen.

Nutrition

Keywords: beer-braised brisket, beef brisket sandwich, pickled onions, slow-cooked beef, easy brisket recipe, sandwich recipe, comfort food, southern style

Find it online: https://eliplate.com/tender-beer-braised-beef-brisket-sandwiches-easy-recipe-with-pickled-onions/