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Beef Brisket Sandwiches

This cut of meat is very famous in the United States, where there are restaurants that only dedicate themselves to its preparation. Today I bring you my first recipe with this beauty of piece.

Hello everyone, today we will prepare a delicious Brisket over a low heat that will melt in your mouth. Of course, get ready because you will need time and patience to prepare this delight.


1 whole brisket (ours was 6 kilos with bone, in the end it stayed at 4)


Pepper to taste

3-4 tablespoons mustard or oil (this is just so the pepper sticks to the meat)

For the Sauce

4 or 5 pickles

1 red onion

3 or 4 tablespoons of mayonnaise

For the Sandwich

6 pieces of your favorite bread (Brioche is amazing)

6 slices of American cheese

1/2 cup grated mozzarella


The whole process begins the night before the day of preparing the Brisket. The first thing you have to do is clean the meat and remove all the excess fat, trying to take as little meat as possible. I advise you not to throw away the fat from the Brisket as it is super tasty and you can use it to make some great burgers.

The Brisker is actually the breast of the cow and is made up of two parts, the flat and the Point. The flat is the flattest and leanest part, the Point is the thickest part and has the most fat within the muscle. For this recipe we will use above all the point of the Brisket and we will reserve the flat for our next recipe.

Once the meat is clean, add salt on both sides and keep it in the fridge overnight (Dry Brine). This will help us to make the meat softer and to achieve the perfect point of salt throughout the piece.

The next day, smear the meat with a little mustard and then add pepper on all sides. The mustard acts only as a glue for the pepper. So if you don't like its taste you can change it for a little oil.

If you have a wireless thermometer, this is the time to use it. Put the Brisket in the oven preheated at 120 ° C, until it reaches an internal temperature of 72 ° C. Remember to put a container of water in the oven to keep the piece of meat hydrated.

Meanwhile, we are going to prepare a delicious sauce, so start by cutting the pickles and onion into tiny squares. Then incorporate everything in a bowl with a few tablespoons of the liquid in which the pickles came and 3 tablespoons of mayonnaise. Mix everything very well and reserve.

When the Brisket has reached 72 ° C, remove it from the oven and wrap it in aluminum foil or Butcher's paper. Try to preserve the juices from the meat as they are like liquid gold. Once the piece is well wrapped, take it to the oven again until it reaches 98 ° C.

Let the Brisket rest in a place where it will keep warm for 30 minutes. This will allow the juices to stay inside the meat. We use a beach cooler.

Once the resting time is complete, slice the meat, spread the bread with a little sauce, place all the meat you want and top the sandwich with American cheese and mozzarella.

Now you just have to enjoy !!

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have one of the ingredients on the list or you don't like something, feel free to use another ingredient. This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how fast and delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:


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