Sugar-Free Classic Beef Brisket Sandwich
Juicy, tender, and packed with flavor, the Sugar-Free Classic Beef Brisket Sandwich is a hearty and wholesome twist on the traditional favorite. This recipe highlights a perfectly seasoned beef brisket, slow-roasted to fork-tender perfection with the smoky aroma of paprika and the tang of apple cider vinegar and Worcestershire sauce. Served on toasted sourdough rolls with crisp lettuce and fresh tomato slices, this sandwich is completely sugar-free, making it a healthier yet satisfying option for lunch or dinner. Ideal for those seeking bold flavors without added sugar, this recipe celebrates wholesome ingredients and simple techniques, ensuring every bite is deliciously unforgettably. Whether for a family meal or a weekend gathering, this brisket sandwich guarantees to impress!
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 large, sliced yellow onion
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon whole grain mustard
- 2 bay leaves
- 0.5 teaspoon freshly cracked black pepper
- 6 sourdough sandwich rolls
- 6 pieces lettuce leaves
- 12 slices tomato slices
Instructions
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to create a dry rub.
Rub the dry mixture all over the brisket, ensuring it is well coated on all sides.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the brisket on all sides until browned, about 2-3 minutes per side.
Remove the brisket and set aside. In the same pot, add the sliced onions and sauté for about 5 minutes until they become translucent.
Add the beef broth, apple cider vinegar, Worcestershire sauce, and whole grain mustard into the pot, stirring to combine with the onions.
Place the brisket back in the pot along with any juices that have collected on the plate. Add the bay leaves and freshly cracked black pepper.
Cover the pot with a lid and place it in the preheated oven. Roast for approximately 3-4 hours, or until the brisket is tender and easily pulled apart with a fork.
Remove the brisket from the pot and let it rest on a cutting board for 15 minutes before slicing against the grain into thin pieces.
To assemble the sandwiches, slice the sourdough sandwich rolls in half. Layer the brisket slices on the bottom half, followed by lettuce leaves and tomato slices.
Serve immediately and enjoy your sugar-free classic beef brisket sandwiches.
Nutrition Facts
Calories |
4964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 341537 mg | 14849% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 22.5 g | ||
| Protein | 453.7 g | 907% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 450 mg | 35% | |
| Iron | 59.4 mg | 330% | |
| Potassium | 5944 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
