Beef Brisket Sandwich

5 from 6 votes

This Beef Brisket Sandwich recipe is droolworthy! Beef brisket is cooked until tender and juicy in an Instant Pot and piled on brioche rolls. The sandwiches are drizzled with an easy homemade sweet and tangy barbecue sauce and topped with crunchy cole slaw and pickles.

Prep Time15

1 30

Total Time1 45

Course: entree

Cuisine: American

Keyword: bbq beef brisket sandwich, beef brisket sandwich, brisket sandwich, Instant Pot brisket sandwich

Servings: sandwiches

Calories: 445kcal

Author: Amy Casey

Equipment

Instant Pot

Ingredients

3 ½ to 4 pounds flat beef brisket trimmed of fat
Montreal steak seasoning
1 medium onion sliced
1 14.5 ounce can reduced sodium beef broth
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons granulated sugar
½ teaspoon kosher salt
¼ teaspoon pepper
1 14 ounce bag shredded cabbage and carrot cole slaw mix
3 cups store bought or homemade bbq sauce
bread and butter pickle chips
12 brioche buns

Instructions

Season the brisket:
Generously season brisket with Montreal Steak Seasoning.
3 ½ to 4 pounds flat beef brisket, Montreal steak seasoning
Pressure cook the brisket: Add sliced onions, seasoned brisket and beef broth to an Instant Pot. Seal the lid on the pot. Pressure cook on High for 75 minutes then Natural Release for 15 minutes. Remove the lid.
1 medium onion, 1 14.5 ounce can reduced sodium beef broth
Shred the brisket: Place the beef brisket on a large cutting board. Using 2 forks, shred the brisket and discard any fat. Place the brisket in a large bowl and add about 1 cup of the cooking liquid from the Instant Pot.
Make the cole slaw: In a large bowl, whisk the extra virgin olive oil, apple cider vinegar, sugar, kosher salt, and pepper. Add the cole slaw mix and toss to combine with the vinaigrette. Set aside.
2 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 2 teaspoons granulated sugar, ½ teaspoon kosher salt, ¼ teaspoon pepper, 1 14 ounce bag shredded cabbage and carrot cole slaw mix
Assemble the brisket sandwiches: For each brisket sandwich, place a generous amount shredded brisket on the bottom bun. Top with bbq sauce, cole slaw and a few pickles. Add the top bun and enjoy!
3 cups store bought or homemade bbq sauce, bread and butter pickle chips, 12 brioche buns

Video

Notes

Trim the fat ~ With a sharp knife, trim fat off the beef brisket. You want to leave about ¼ inch of fat on the beef.
Save the cooking liquid ~ After the beef brisket cooks, there is a rich and delicious liquid in the Instant Pot. Pour some over the shredded beef for extra flavor. Save the remaining liquid and add a little when reheating the beef.
Pass the sauce ~ I like to let each person add as much or as little of the barbecue sauce to their sandwich. These plastic squeeze bottles are perfect for drizzling just the right amount of sauce on the brisket.

Nutrition