Nana's Brisket Sandwich


Barbecue brisket sandwich with coleslaw.

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Teri Virbickis/Shutterstock
The Editors
4 to 6 sandwiches
Preparation Method
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Nana’s Brisket Sandwich is a juicy and flavorful barbeque brisket piled on a toased 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 prior so that the meat is cooked thoroughly in order 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. 

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

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.


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The Almanac Chefs

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