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Barbecue Brisket Sandwich with Herb Sour Cream

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Barbecue Brisket Sandwich with Herb Sour Cream

Barbecue Brisket Sandwich with Herb Sour Cream
Julie Toy
Provided by:
total prep


  • 1 onion, finely chopped
  • 1/4 cup smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon sugar
  • 1 tablespoon freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 1 (4-pound) piece beef brisket (well marbled and with top layer of fat intact)
  • 1 stalk celery, cut into 3 pieces
  • 1 large carrot, cut into 3 pieces
  • 2 cups beef stock
  • 2 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 1 small celery stalk, finely chopped
  • 2 cups beef stock
  • 2 cups ketchup
  • 1 cup white distilled vinegar
  • 3 cup (packed) light brown sugar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons steak sauce
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon hot sauce
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 6 crusty rolls, halved horizontally, warm


  • Stir the first 8 ingredients in medium mixing bowl to blend and rub the mixture all over the brisket.
  • Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 day.
  • Once marinated, scrape the rub off of the brisket and reserve the rub.
  • Heat the pressure cooker over medium-high heat. Place the brisket, fat side down, in the pressure cooker and cook until brown on both sides, about 5 minutes per side.
  • Tuck the celery and carrots under the brisket. Return the rub mixture to the pressure cooker. Pour the broth over the brisket and bring the broth to a simmer.
  • Cover the pressure cooker, locking the lid securely into place. Bring up the pressure.
  • Decrease the heat to medium-low and cook until the beef is tender, adjusting the heat as necessary to maintain the pressure, about 1 1/2 hours.
  • Melt the butter in a large heavy saucepan over medium heat.
  • Add the onions and celery, and saute for 5 minutes, or until the vegetables are tender.
  • Mix in the beef broth and all the remaining ingredients and bring to a boil over high heat.
  • Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally for 1 hour, or until the sauce reduces and thickens slightly.
  • Preheat the broiler.
  • Remove the pressure from the cooker then remove the lid.
  • Place the brisket on a baking sheet lined with aluminum foil and brush 1 cup of the barbecue sauce over the brisket.
  • Place under the broiler for 5 to 6 minutes or until the sauce has caramelized over the brisket.
  • Remove from the broiler and let rest for 4 minutes at room temperature.
  • In a medium mixing bowl stir the sour cream with the herbs. Then season to taste with salt and pepper and reserve.
  • Using a large sharp knife, cut the brisket across the grain into thin slices.
  • Divide the sliced brisket among the bun bottoms. Top with a little of the sour cream mixture, then the bun tops, and serve.