Slow Roasted Brisket Sandwich

Slow Roasted Brisket Sandwich

For a unique twist on a steak sandwich, try using slow-roasted beef brisket, sliced and combined with sautéed peppers and scallions and the tangy citrus flavor of our orange barbecue sauce.

Slow Roasted Brisket Sandwich

  • Ingredients:
  • 2-1/2 to 3 lbs beef brisket, trimmed of excess fat
  • 1 tablespoon vegetable oil, divided
  • 1 medium onion, thickly sliced
  • 3 cloves garlic, lightly smashed
  • 1/2 to 3/4 cup orange juice
  • 6 soft hoagie rolls, lightly toasted
  • For the barbecue sauce:
  • 1 tablespoon vegetable oil
  • 1 medium green bell pepper, cut into 1/2-inch pieces
  • 1/4 cup onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 cups tomato sauce
  • 1 tablespoon sugar
  • 1-1/2 tablespoons cider vinegar
  • 1 medium orange, peeled, seeded and chopped
  • 2 tablespoons dried orange peel (or zest of 1 orange)
  • 2 tablespoons orange juice concentrate
  • Salt and freshly ground pepper
  • 4 to 5 scallions, chopped

Preparation:
Preheat the oven to 300°F.

Season both sides of the brisket with salt and pepper. Heat the oil in a heavy oven-proof pan over medium-high heat. Brown the brisket on all sides and temporarily transfer to a plate.

Scatter the sliced onion and garlic cloves over the bottom of the pan and place the brisket on top. Pour in the orange juice, cover tightly and roast for 4 hours, removing from the oven once per hour to baste the meat with the pan juices, adding a little extra orange juice if needed.

About 30 minutes before the brisket is done, prepare the barbecue sauce.

Heat the oil in a large skillet over medium heat. Add the green pepper and sauté until barely softened, 2 to 3 minutes. Add the onion and garlic and continue cooking 3 to 4 minutes longer.

Stir in the tomato sauce, sugar, cider vinegar, orange, orange peel and orange juice concentrate. Bring the mixture to a simmer, then reduce the heat to low and season to taste with salt and pepper.

Continue cooking, stirring occasionally, until the sauce has thickened, about 25 minutes. Stir in the scallions, cook for 2 to 3 minutes longer then remove from the heat.

Transfer the cooked brisket to a cutting board, allow it to rest for 15 minutes, then cut into thin slices and toss with the sauce.

Fill each roll with a portion of the beef mixture and serve immediately.

Makes 6 servings with leftovers

Recipe Notes:
We recommend using dried orange peel because not only does it impart delicious orange flavor to the barbecue sauce, it adds interesting texture to the finished sandwich. Follow our easy instructions to make your own: Make Your Own Dried Orange Peel

comments & replies

I love the idea of adding the orange to the beef - that sounds really yummy!

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