Description
If you’re in the mood for bold, smoky, and tangy flavors all wrapped in one hearty bite, this Brisket Sandwich with Pickled Red Cabbage is exactly what you need. Tender slices of slow-cooked beef brisket are paired with crisp, tangy cabbage slaw on a soft roll for the ultimate balance of comfort and crunch. It’s perfect for backyard barbecues, weekend dinners, or a savory lunch that truly satisfies.
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Ingredients
For the Brisket:
2–3 lbs beef brisket
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 cup beef broth
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp brown sugar
For the Pickled Red Cabbage:
2 cups red cabbage, thinly sliced
½ cup apple cider vinegar
¼ cup water
1 tbsp sugar
1 tsp salt
¼ tsp black pepper
½ tsp mustard seeds (optional)
For the Sandwich:
4 sandwich rolls or brioche buns
Butter (for toasting buns)
Pickles, mustard, or mayonnaise (optional)
Fresh parsley or chives for garnish
Instructions
Step 1: Prepare the Brisket
Rub brisket with salt, pepper, paprika, garlic powder, and onion powder.
Heat olive oil in a Dutch oven over medium-high heat.
Sear brisket on all sides until browned (about 4–5 minutes per side).
Add broth, tomato paste, Worcestershire sauce, and brown sugar.
Cover and braise in the oven at 300°F for 3–4 hours or until fork-tender. Alternatively, cook in a slow cooker on low for 8 hours.
Step 2: Make the Pickled Cabbage
Combine vinegar, water, sugar, salt, pepper, and mustard seeds in a saucepan. Bring to a boil, then remove from heat.
Pour over the sliced red cabbage in a bowl. Let sit for at least 30 minutes, or refrigerate for several hours to intensify flavor.
Step 3: Shred the Brisket
Remove brisket from the pot and let rest for 10 minutes.
Shred with forks or slice thinly. Mix with a bit of the cooking liquid to keep it juicy.
Step 4: Toast the Buns
Butter the inside of your sandwich rolls and toast in a skillet until golden.
Step 5: Assemble the Sandwiches
Layer shredded brisket onto the bottom bun.
Top with a generous scoop of pickled red cabbage.
Add optional condiments like mustard or mayo.
Finish with the top bun and garnish with herbs if desired.
Notes
Low & Slow – Brisket gets tender with time, so don’t rush it.
Rest the Meat – Resting helps retain juices when slicing or shredding.
Balance the Flavors – The tang of the cabbage cuts through the richness of the meat.
Toast Those Buns – A golden, crisp bun makes all the difference.
Double the Cabbage – It’s addictive and also great on the side!