Southern Brisket Sandwiches with Pickled Onions by Mom De Cuisine
Who likes breakfast for dinner??? I do! When I saw a corned beef brisket I knew I was going to make corned beef hash from scratch (one of my breakfast favorites) for dinner. After I spent hours cooking my “corned” beef and the house smelled so good I practically needed a bib to soak up the drool-ok, I’m over exaggerating-but it smelled good. Well, I sliced that big hunk of beef only to discover I had been had. My corned beef brisket was not corned. I did still make some breakfast potatoes and fried an egg, but I was disappointed. It was not corned beef hash. It was like slicing up a piece of pork belly, frying it and expecting to have bacon (sadly, I’ve done that before.) Without being corned (or brined) it’s not the same thing.
Since I still had a lot left over, I sliced it up and made the kids sandwiches the next day for lunch. M refused to eat it, so I took a big bite (parents: do you do the “YUM! This is so good. If you don’t eat this, I will” trick? No? Just me?) Well, it was so good and luckily there was enough that I didn’t have to resort to eating my four year old’s lunch. I made some pickled onions to dress it up a bit and counter balance the salt of the brisket and it was an amazing sandwich!
Southern Brisket Sandwiches with Picked Onions Recipe
For the Brisket:
- 2 tablespoons butter
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 3 tablespoons Zatarains Creole Seasoning
- 1 teaspoon Cayenne pepper
- 1/4 cup Jack Daniel’s Bourbon Whiskey
- 2lbs Beef Brisket Roast
- 4 cups Beef stalkFor the Onions:
- 1 tablespoon Cumin seeds, toasted
- 1 Cup Apple Cider Vinegar
- 1/3 cup agave nectar
- 2 red onions, thinly sliced
- 1 tablespoon fresh chopped cilantro
- For the Sandwiches:
- Sesame Seed Buns
- Sliced pepper jack cheese
- Mayo (optional)
To make the Brisket:
Melt butter over medium-high heat in a large heavy-bottomed pot. Add the onion, bell pepper, and celery and sauté 5 minutes, or until soft. Add the Zatarains and cayenne and pour the Jack Daniel’s in the pot. Place the brisket on top and pour the beef stalk over and cover. Reduce heat to medium and cook 5-6 hours, or until the brisket is fork tender, checking the cooking liquid occasionally.
To make the Onions:
Combine the cumin seeds, vinegar, and agave nectar in a pot. Bring to a boil, and then reduce the heat to medium and simmer 5 minutes. Add the onions and cook 5 minutes more. Pour the onions and pickling liquid into a jar and bring to room temperature, then refrigerate 15 minutes, or up to 1 hour to chill. Stir in the cilantro.
To assemble the sandwiches:
Toast the buns and slice the brisket into one-inch cubes, adding a little of the cooking liquid if the brisket starts to dry out. Add the brisket to the buns, top with a slice of cheese and toast until the cheese melts. Add onions and lettuce and serve.
Brisket can be prepared up to three days before and stored with the cooking liquid. To warm, place the brisket with the cooking liquid into a pot and bring to a boil.
The pickled onions keep for 1 week in the refrigerator.