Spicy Brisket Sandwiches
Spicy Brisket Sandwiches
Prep time : 10 minutes.
Bake time : 6 hours
Makes : 6-8 sandwiches
Cut : Five Marys Dry-aged brisket, point or flat cut - ORDER YOURS HERE
ingredients :
3-4 pound Five Marys Farms brisket, roast point or flat cut (we used a flat cut)
1 16-ounce jar of your favorite salsa
Kosher salt and pepper to taste
1 onion of choice, sliced
2 cups water
Pickled onions
1 medium red onion, thinly sliced
1 tablespoon white granulated sugar
1 cup white distilled vinegar
1 garlic clove, smashed
Kosher salt and pepper to taste
6-8 brioche buns
Sliced, fresh jalapeños for garnish
6-8 slices Havarti cheese
instructions :
Preheat oven to 300 degrees.
Trim the fat from the brisket, leaving roughly 1 inch of fat along the top of the full brisket.
Put the meat into a heavy bottom, oven safe pot or crock pot.
Pour the salsa over top of the brisket. Season generously with salt and pepper.
Put sliced onions and water in the pan with the meat. Cover with a lid and bake 6 hours. Check the meat often and add water a half cup at a time, if needed.
During the last 20 minutes of cooking, remove lid and turn the oven up to 425 degrees to finish.
Remove the finished brisket from the pan and transfer to a cutting board. Let the meat rest 10-15 minutes, then thinly slice against the grain to make your sandwiches.
Layer thin slices of meat, pickled onions, and cheese. Eat the sandwiches hot! Serve the pan juices on the side for dunking.
To prepare the pickled onions, combine all ingredients in a jar. These are best after a few hours but can be eaten immediately. They will turn bright pink as they sit in the vinegar.