This brisket sandwich with garlic-sautéed potatoes and homemade coleslaw is hearty, satisfying food — ideal for Father’s Day or any weekend feast.
Big news at Kitchen Sanctuary — Chris has finished his IT career after 17 years and is joining the team full time. We’re both a little nervous and very excited. Having another pair of hands will make a huge difference: I’ve been working late nights recently and juggling freelance work, classes and admin. With Chris onboard I can finally move forward with ideas to refresh and expand the blog, produce recipe videos during the day, and share the household logistics that eat into working time (the school runs and the washing up — hurrah for shared chores!).
I’m mostly looking forward to:
- Sharing the workload and freeing up evenings so I can focus on creative tasks during the day.
- Following through on plans to update and expand the blog with better photography, more videos and new content.
- Benefitting from Chris’s organisation and management skills — he’s the sort of person who finishes what he starts, even on his last day at a job.
- Having help with recipe video production during regular daytime hours rather than evenings and weekends.
- Getting help with everyday tasks like school runs and the washing up — small things that make a big difference.
Things I’m less keen on:
- Early starts — Chris is an optimist for 6am productivity and I’m a night owl, so the alarm will be a challenge.
- Learning to let go of control — I like things done my way, so I’ll be adapting to trusting someone else with tasks.
- Spending less time procrastinating on social media — Chris might notice how often I used distractions to avoid tricky jobs.
I’ll introduce Chris properly once he’s settled into the blog and up to his neck in kitchen work. Now, back to the sandwich.
Chris loves meaty sandwiches, so this brisket sandwich is one of his favourites. Slow-cooked shredded beef brisket piled high on a brioche roll, topped with melty Gruyere, garlic-infused sauté potatoes and a crunchy, creamy homemade coleslaw. A handful of baby leaves adds freshness and balance, making a substantial but well-rounded sandwich.
More Sandwich Ideas
If you’re hungry for more sandwich inspiration, try these recipes from the same kitchen:
Impressive 9 Combination Sandwich
Fish Sandwich
Korean Steak Sandwich
Beef Brisket Sandwich
Roast Chicken Sandwich
Crispy Fish Tacos — not strictly a sandwich but a current favourite
If you’d like alternatives to sandwiches, check the picnic ideas for a wider selection of options.
The Brisket Sandwich with Garlic Sauté Potatoes and Coleslaw Recipe:
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Brisket Sandwich with Garlic sauté Potatoes and Coleslaw
20 minutes
3 hours 15 minutes
3 hours 35 minutes
Ingredients
Brisket:
- 2 tbsp vegetable oil
- 750 g (1.6 lbs) beef brisket joint
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp tomato puree
- 1 tsp dried thyme
- 1 tbsp brown sugar
- 720 ml (3 cups) beef stock
- 2 cloves garlic, sliced in half (no need to peel)
Sauté potatoes:
- 120 ml (1/2 cup) vegetable oil
- 3 medium floury potatoes, peeled and chopped into 1-inch chunks
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 cloves garlic, peeled and minced
Homemade Coleslaw:
- 2 carrots, peeled and sliced into fine strips
- 1/2 a white cabbage, sliced into fine strips
- 1 small red onion, peeled and finely sliced
- 3 tbsp good quality mayonnaise
- 1 tbsp salad cream
- 1/4 tsp white pepper
Also:
- 100 g (1 cup minus 1 tbsp) Gruyere cheese, grated
- 4 brioche burger rolls, sliced in half
- 2 tbsp olive oil
- Large handful of baby leaf lettuce
Instructions
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Preheat the oven to 150C/300F (fan).
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Heat the oil in a large ovenproof pan over high heat. Pat the brisket with salt and pepper and seal it on all sides in the hot oil, about 6–8 minutes.
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Reduce the heat and stir in the tomato puree, thyme, brown sugar, beef stock and the halved garlic cloves. Bring to the boil, then cover and transfer to the oven. Cook for about 3 hours, until the meat is tender, topping up with a little hot water if the pan looks dry.
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While the brisket cooks, make the coleslaw: toss the carrots, cabbage, red onion, mayonnaise, salad cream and white pepper together, cover and refrigerate until serving.
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Place the potatoes in cold water, bring to the boil and simmer for 5 minutes. Drain and shake the pan to roughen the edges of the potatoes slightly.
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About 15 minutes before the beef is ready, heat the vegetable oil in a medium frying pan over high heat. Fry the potatoes, turning often, until golden and crisp.
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Turn off the heat and let the pan cool for 30 seconds before adding the minced garlic — this prevents the garlic from burning. Stir briefly to infuse the potatoes, then remove with a slotted spoon, drain on kitchen paper and season with salt and pepper.
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Remove the brisket from the oven, reserve the cooking stock for gravy if desired, and shred the meat with two forks.
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Make four mounds of shredded brisket on a grill tray, top each mound with grated Gruyere and place the sliced brioche rolls (brushed with olive oil) on the tray too. Grill until the cheese melts and the rolls are lightly toasted inside.
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Assemble the sandwiches: place the bottom halves of the rolls on plates, top with lettuce, divide the sauté potatoes between the rolls, add the shredded brisket and spoon a generous tablespoon of coleslaw onto each. Cover with the roll tops and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated and should be treated as an approximation.