Ingredients:

  • 450g leftover smoked brisket, sliced against the grain
  • 15ml neutral oil
  • 30ml beef broth
  • 180ml BBQ sauce
  • 15ml apple cider vinegar
  • 5g smoked paprika
  • 2g coarse black pepper
  • 4 large brioche buns, buttered and toasted
  • 60g pickled red onions or jalapeños
  • 4 slices sharp cheddar or pepper jack cheese

Instructions:

  1. Place a large cast iron skillet over medium-high heat with the neutral oil. Once shimmering, add brisket slices in a single layer. Sear undisturbed for 2–3 minutes until edges are crispy, then flip and sear for 1 minute.
  2. Lower heat to medium. Pour in the beef broth to create steam. Immediately add the BBQ sauce, apple cider vinegar, smoked paprika, and black pepper.
  3. Toss the meat continuously in the sauce until the liquid reduces and forms a thick, glossy mahogany glaze that clings to the beef.
  4. Lay cheese slices over the meat and cover the pan for 30 seconds until melted. Transfer the brisket to toasted brioche buns and top with pickled onions.