Beer Braised Brisket Sandwiches

Author: Sarah Bates | The Chef Next Door

Makes 6 servings


2 1/4 to 2 1/2 pound Certified Angus Beef brisket flat

1/2 teaspoon salt

1/2 teaspoon black pepper

2 Tablespoons olive oil

16 ounces beef stock 

12 ounces beer 

1 large red onion, thinly sliced

8 ounces sliced baby bella mushrooms

3 garlic cloves, grated

Freshly chopped parsley

8 slices crusty bread, toasted

Preheat the oven to 325 degrees. Remove the brisket from the packaging and pat it dry with paper towels. Sprinkle all sides of the meat with salt and pepper. Add the oil to a large Dutch oven over medium-high heat. Transfer the brisket to the pan and sear on all sides. Add the stock, beer, onions, mushrooms, and garlic and bring to a boil. Cover the Dutch oven and transfer to the oven.

Bake the brisket for 3 hours, or until the meat is tender. Remove from the oven and let it rest for 15 minutes, uncovered. 

Transfer the brisket to a cutting board and slice the meat across the grain. Remove the onions and mushrooms from the pot. To make a simple au jus, skim the fat from the cooking liquid. Bring the mixture to a boil then reduce the heat and simmer for 15 minutes. Season with additional salt and pepper, to taste. 

Place slices of the brisket on half of the bread slices, topped with some of the onions and mushrooms. Sprinkle with the chopped parsley, then add the tops to the sandwiches. Serve with a side dish of au jus.

Bon Appétit!