Beef Brisket Sandwiches
  • One beef brisket, about 5 pounds, well-trimmed of visible fat
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon sweet paprika
  • 1 package onion soup mix
  • Salt and pepper to taste
  • Crusty rolls, such as kaiser or club, white or whole wheat
  1. Preheat oven to 325° F. Place the brisket in a roasting or baking pan. Sprinkle with the garlic powder, onion powder, thyme leaves, paprika, salt, pepper and dried onions. Cover very tightly with foil. Braise in the oven for 3 hours without removing the foil. Do not peek! After 3 hours, remove the cover. It will be done and pull-apart tender. Remove the meat and slice rather thinly across the grain. Return to the juices in the pan and cover with foil until serving. Cut the rolls in half. If desired, lighlty toast the cut sides under the broiler. Serve the sandwiches buffet-style, letting each person make his or her own. Optional condiments and garnishes include good grainy mustard, mayonnaise, prepared horseradish, creamy horseradish sauce, or coleslaw .