Pulled Brisket Sandwiches With Sweet Soy-Mustard Glaze
by Johnny Loua, Chef, Seattle, Washington
- 3 pounds Certified Piedmontese brisket flat
- 6 to 8 sandwich buns
- Sliced radish, cucumber, and lettuce for serving
- Spice Rub
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- Braising Liquid
- 1 tablespoon butter
- 1 onion, roughly diced
- 5 garlic cloves
- ½ cup ginger
- 1 cup scallions, cut into 1-inch pieces
- ¼ cup cilantro leaves, chopped
- 2 cups beef stock
- ½ cup brown sugar
- 1 cup tamari*
- ½ cup oyster sauce
- 2 tablespoons hickory liquid smoke
- 1 cup water
- Sweet Soy Mustard Glaze
- ½ cup Dijon mustard
- 2 tablespoons honey
- *Tamari is a condiment made from fermented soybeans that is often used as a gluten-free alternative to soy sauce. Look for it alongside other Asian foods at your grocer.
Combine coriander, fennel, cumin, black pepper, and salt together and rub all over the brisket. Heat the olive oil in a Dutch oven over high heat and sear the brisket until golden brown on all sides. Transfer the brisket to a plate and set aside.
Preheat the oven to 350°F. To the same pot, add butter, onions, garlic, and ginger. Cook for 3 minutes, then add the remaining braising ingredients. Bring to a boil then add the brisket back to the pot. Cover and transfer to the oven to braise for two hours, until the brisket pulls apart when pierced with a fork. Alternatively, cook the brisket in a slow cooker on high heat for 4 to 6 hours.
Transfer the brisket to a clean bowl and cover with plastic wrap for a few minutes. Use a fine chinois or strainer to strain the braising liquid into a clean saucepot. Simmer until the liquid is reduced to a glaze. Add mustard and honey, and adjust seasoning with salt and pepper as needed.
Shred the brisket with tongs, forks, or pull apart by hand. Pour the glaze over top to coat and assemble the sandwiches to serve.