Southern Brisket Sandwiches with Pickled Onions



Who likes breakfast for dinner???  I do!  When I saw a corned beef brisket I knew I was going to make corned beef hash from scratch (one of my breakfast favorites) for dinner.  After I spent hours cooking my “corned” beef and the house smelled so good I practically needed a bib to soak up the drool-ok, I’m over exaggerating-but it smelled good. Well, I sliced that big hunk of beef only to discover I had been had.  My corned beef brisket was not corned.  I did still make some breakfast potatoes and fried an egg, but I was disappointed.  It was not corned beef hash.  It was like slicing up a piece of pork belly, frying it and expecting to have bacon (sadly, I’ve done that before.)  Without being corned (or brined) it’s not the same thing.

Since I still had a lot left over, I sliced it up and made the kids sandwiches the next day for lunch.  M refused to eat it, so I took a big bite (parents: do you do the “YUM! This is so good.  If you don’t eat this, I will” trick? No? Just me?)  Well, it was so good and luckily there was enough that I didn’t have to resort to eating my four year old’s lunch.  I made some pickled onions to dress it up a bit and counter balance the salt of the brisket and it was an amazing sandwich!





Southern Brisket Sandwiches with Picked Onions
  • For the Brisket:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons Zatarains Creole Seasoning
  • 1 teaspoon Cayenne pepper
  • 1/4 cup Jack Daniel’s Bourbon Whiskey
  • 2lbs Beef Brisket Roast
  • 4 cups Beef stalk
  • For the Onions:
  • 1 tablespoon Cumin seeds, toasted
  • 1 Cup Apple Cider Vinegar
  • 1/3 cup agave nectar
  • 2 red onions, thinly sliced
  • 1 tablespoon fresh chopped cilantro
  • For the Sandwiches:
  • Sesame Seed Buns
  • Sliced pepper jack cheese
  • lettuce
  • Mayo (optional)
  1. To make the Brisket:
  2. Melt butter over medium-high heat in a large heavy-bottomed pot. Add the onion, bell pepper, and celery and sauté 5 minutes, or until soft. Add the Zatarains and cayenne and pour the Jack Daniel’s in the pot. Place the brisket on top and pour the beef stalk over and cover. Reduce heat to medium and cook 5-6 hours, or until the brisket is fork tender, checking the cooking liquid occasionally.
  3. To make the Onions:
  4. Combine the cumin seeds, vinegar, and agave nectar in a pot. Bring to a boil, and then reduce the heat to medium and simmer 5 minutes. Add the onions and cook 5 minutes more. Pour the onions and pickling liquid into a jar and bring to room temperature, then refrigerate 15 minutes, or up to 1 hour to chill. Stir in the cilantro.
  5. To assemble the sandwiches:
  6. Toast the buns and slice the brisket into one-inch cubes, adding a little of the cooking liquid if the brisket starts to dry out. Add the brisket to the buns, top with a slice of cheese and toast until the cheese melts. Add onions and lettuce and serve.

Brisket can be prepared up to three days before and stored with the cooking liquid. To warm, place the brisket with the cooking liquid into a pot and bring to a boil.
The pickled onions keep for 1 week in the refrigerator.


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Sandra's Easy Cooking - We are having breakfast for dinner all the time! Your sandwich look so delicious, and I would love that for my dinner! Beautiful pics and great recipe!

Ramona - That first picture is gorgeous!! Sorry you beef was not corned….but I bet it sure made some tasty sandwiches. LOL… I had to laugh about you taking a bite of your 4year old’s food… I’ve done that before and ended up eating most of it because they weren’t convinced. :)

Erin @ Dinners, Dishes, and Desserts - Can’t believe you were had, that is just wrong!!! Glad you made the best of it though, because these sandwiches look wonderful!

Riley - The sandwich looks wonderful, but I could eat those pickled onions on their own! YUM!

Reem | Simply Reem - Love the idea… This sandwich does look yum!!
I really like the pickled onions too… Delicious!!

Ann - Alyssa….HI! It’s Ann (from the old Cooking Healthy For Me). This sandwich looks delicious and I LOVE the pickled onions! I hope you are well and I’m thinking of you!

Nami | Just One Cookbook - Oh wow! I completely trust you – this looks SO good!!!! I haven’t done breakfast for dinner yet (maybe when my husband is on business trip, I might give it a try), but done that for lunch…. haha I don’t know if it’s the same (prob not!). I want to eat this sandwich. The pickled onion sounds good addition to this burger, too!

Stephanie @ Eat. Drink. Love. - We have breakfast for dinner all the time! I find that I usually don’t want a big, heavy breakfast in the mornings so we have it for dinner instead!

This sandwich looks soo darn yummy!

Kelly @ Inspired Edibles - Fabulous recipe Alyssa ~ all the elements appeal to me from the sandwich to your gorgeous pickled onions… so summer perfect! (for breakfast, lunch or dinner ;-)).

MYRNA GOFF - Shouldn’t the title for this recipe be “Southern Briskit Sandwich with PICKLED Onions.. Just wondered and thought you might like to change it… mjg

MYRNA GOFF - Oops.. Never could spell BRISKET…. SORRY.. mjg

Tracee - I spent about a hour trying to figure out what the heck “beef stalk” was. I finally read the entire recipe again and realized it was probably meant to be beef stock? You really got me with that one…lol

alyssa - Ahh..sorry I’ve sent you on a wild goose chase! Yet another reason why I should only type posts when the kids are asleep!

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