Nothing beats a brisket sandwich! You can make it with leftovers or plan this from the get go. The key to a good brisket sandwich is the slow-cooked, succulent brisket. It should be cooked low and slow to get the perfect texture. The other important part of the sandwich is the way it's prepared. The brisket should be cut into thin slices and layered with onions, spices, and sauces. The whole thing should then be piled high on a fresh and crusty roll. The result? A delicious, flavorful, and juicy sandwich that will have your taste buds singing! Whether you're making a brisket sandwich for a special occasion or just for lunch, you can be sure that it will never disappoint. The combination of flavorful meats and fresh ingredients is sure to make everyone happy. It's a sandwich that's sure to please everyone in the family. So go ahead and try it today - you won't regret it!
Learn more about how Brisket became a Jewish food here.
Did you know that Judaism is very big on table manners? How we conduct ourselves while we eat says a lot about how seriously we are taking the activity? Get more Jewish food thoughts here.
Ingredients
Brisket
- 4-5 pounds beef brisket
- 2 teaspoons salt
- 4 teaspoons black pepper
- 4 teaspoons Jamie Geller Harissa
- 8 small onions halved
- 2 large carrots sliced
- 1 bunch celery coarsely chopped
Charif (Spicy) Sauce
- 2 cups parsley
- 3 green chilis
- 5 tablespoons lemon juice
- 1 teaspoon salt
- 2 tablespoons olive oil
Sandwich
- Red onion thinly sliced
- Sliced tomato
- Ciabatta or sourdough rye bread
Nutritional Facts
Instructions
- Preheat the oven to 320°F.
- In a spice grinder, combine salt, black pepper and harissa and blend well.
- Season the Brisket generously from all sides with fresh spice mix.
- Place the Brisket fat side up in a large casserole or deep baking tray.
- Spread the vegetables evenly on the remaining space.
- Add two cups of water and cover completely with aluminum foil.
- Braise the brisket for at least 3 hours.
- After 3-4 hours you can test if the brisket is tender by piercing it with a fork.
- If there is no tough resistance, it should be soft, then it is ready.
- Let the Brisket rest for 45 minutes in the turned off oven still covered.
- Meanwhile, for the sauce, combine parsley, chilis, lemon juice, salt, and olive oil in a blender and blend until smooth.
- To assemble the sandwich choose your favorite bread, smear some Charif Sauce on it and top it with a generous amount of sliced Brisket and baked vegetables. Add some fresh red onion and tomatoes to cut the fattiness of the Brisket. Slice in half and enjoy.
