Return to Content

Nana's Brisket Sandwich With Grainy Mustard

Nana’s Brisket Sandwich With Grainy Mustard
0 votes, 0.00 avg. rating (0% score)
by in May 2007

Yield: 4 to 6 sandwiches

This classic pot roast should be cooked a day ahead and then cooled thoroughly in order to get clean, sandwich-worthy slices. Otherwise, the hot meat will shred under the knife. If you prefer a hot sandwich, gently heat the meat in the oven or microwave after slicing.


  • 1 tablespoon vegetable oil
  • 1 pound beef (recommended cuts include side steak, top of the rib, or first-cut brisket)
  • Kosher or sea salt and freshly ground black pepper
  • 1 16-ounce can tomato sauce
  • 16 ounces cold water
  • 8 to 12 slices rye bread
  • Grainy mustard
  • Optional add-ons: lettuce, tomato, or sauerkraut


In a medium Dutch oven, heat oil over high. Season meat with salt and pepper to taste, then place in pan and brown (about 4 minutes per side). Remove meat from pan and set aside.

Turn heat to low. Add tomato sauce and cold water to the pot and scrape bottom to loosen browned bits. Return meat to pot and let simmer about an hour. Remove meat from gravy and cool in refrigerator. (If desired, gravy can be reserved, cooled separately, and skimmed of fat.) When cold, slice meat against the grain into 1/8- to 1/4-inch slices. Reheat before serving, if desired.

Serve sliced brisket with rye bread and mustard, topped with lettuce, tomato slices, or sauerkraut. Also great with cornichons on the side.

Updated Friday, March 30th, 2007

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.