Ingredients:

  • 1.5 lbs smoked beef brisket, thinly sliced against the grain
  • 1/4 cup beef bone broth
  • 2 tbsp unsalted butter
  • 1 cup creamy apple cider vinegar slaw
  • 1/2 cup pickled red onions
  • 1/2 cup thick-cut dill pickle chips
  • 4 slices smoked Gouda cheese
  • 4 large brioche buns
  • 1/2 cup Texas-style BBQ sauce
  • 1/4 cup horseradish aioli

Instructions:

  1. Place the 1.5 lbs smoked beef brisket in a cold skillet and pour the 1/4 cup beef bone broth over the top.
  2. Cover and heat over medium low for 8 minutes until the meat is pliable and the broth has mostly evaporated.
  3. Move the brisket to one side of the pan and drop in 1 tbsp of the unsalted butter.
  4. Sear the brisket slices in the butter for 2 minutes until the edges start to curl and crisp slightly.
  5. Lay the 4 slices smoked Gouda cheese over the meat and cover for 1 minute until the cheese is a molten, velvety blanket.
  6. Split the 4 large brioche buns and spread the remaining butter on the cut sides.
  7. Toast the buns on a separate hot griddle for 2 minutes until a deep golden brown crust forms.
  8. Smear the bottom bun with a generous tablespoon of the 1/4 cup horseradish aioli.
  9. Stack the cheesy brisket onto the bottom bun, followed by a drizzle of the 1/2 cup Texas style BBQ sauce.
  10. Top with 1/4 cup each of the slaw, pickled onions, and dill pickles until the sandwich reaches a towering, impressive height.