Brisket Sando with Beer Onion & Blue Cheese
Recipe - No. 2
Behind the Recipe
Get the Gang Together Over Full-Bodied Brisket Sandwiches
One of eight primal beef cuts but the first in our hearts, brisket is a bonafide cultural phenomenon with the power to bring people together. Think about it: serve one of these bad boys at a tailgate, family barbeque, or holiday feast, and everyone starts bonding over its brilliance.
Although BBQ brisket is commonly associated with the South and Texas barbeque, we have the Jewish community to thank for the original. Both the oven-roasted and smoked varieties will leave your tastebuds in pure ecstasy. However, it’s the latter we’re celebrating today – get your Oakford Pellet Grill fired up!
Our brisket sandwiches are the perfect crowd-pleaser for any laid-back get-together (Father’s Day dinner ideas, anyone?). With its perfectly balanced combination of flavors and textures – from the tender, juicy meat to the creamy blue cheese, crisp watercress, and toasted rolls – it really is a thing of beauty.
- 3 lbs beef brisket (trimmed)
- 2 tbsp vegetable oil
- 2 large onions (sliced)
- 1 tbsp soft brown sugar
- 12 oz bottle of dark ale/stout
- 1 ¼ cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp English mustard powder
- 6 soft white rolls (halved and toasted)
- 5 oz blue cheese (crumbled)
- Small handfuls of watercress leaves
- Preheat your Oakford Grill to 300°F.
- Trim the brisket if not already prepared by a butcher.
- Finely slice the onions.
- Cut the rolls in half and toast either side until golden brown.
Heat a tablespoon of oil in a large casserole dish or heavy-based pan over high heat. Add the brisket and brown it all over for around 10 minutes.
Remove the brisket from the pan and set it aside.
Add the remaining oil to the pan and fry the onions over medium heat for about 10 minutes or until softened.
Add the brown sugar and stir to coat the onions.
Pour in the ale/stout, beef stock, Worcestershire sauce, and mustard powder, stirring until combined.
Return the brisket to the pan, cover, and smoke for 4-5 hours or until the meat is tender and falling apart.
Remove the brisket from the pan and set it aside to rest for a few minutes.
Bring the sauce to a simmer over high heat and cook for approximately 10 minutes or until it has reduced and thickened.
Using two forks, shred the brisket into thin strips and return it to the sauce, stirring to coat the meat.
To assemble the sandwiches, place a spoonful of brisket on the bottom half of each roll, then top with crumbled blue cheese and a handful of watercress leaves.
Spoon over a little extra sauce, if desired, and top with the other half of the roll.
Serve hot and enjoy. Happy smoking!