This Brisket French Dip is a great option for using leftover brisket. You do need some planning to save the wrapping liquid from the cooking process, which is typically thrown away. The wrapping liquid is created when cooking a brisket.
Using a foil wrapping method such as this Brisket Flat recipe often includes additions like butter, sugar, and beef stock. It is mainly the juices that come from the brisket. So the same amazingly flavorful component that is used in the roast variation when making scratch gravy.
A dense and crusty roll works really well as it is packed with flavor yet softens when dipped in the barbecue brisket au jus. This is a nice change to the typical brisket sandwich.
Brisket French Dip Recipe
Brisket Au Jus
- 2 cups leftover brisket wrapping liquid
- salt to taste
- 2 teaspoons BBQ rub to taste
- ¼ cup BBQ sauce to taste
- 2 pounds leftover brisket
- 4 French rolls
Brisket Au Jus
- After retrieving the wrapping liquid let it settle. The fat will come to the top and can be poured off. If it has been chilled overnight it can be lifted off in a solid chunk. Carefully dab the liquid with a paper towel to remove any residual oil floating on top.
- Add the liquid to a small pot and heat. Taste and adjust with salt, BBQ rub, and/or BBQ sauce if needed.
- Strain the brisket au jus to remove any residual bits of meat, rub, or similar. Return to the wiped-out pot until ready to serve. Keep warm.
- Option 1: Thinly slice hot brisket. Option 2: If using cold leftover brisket, slice thinly then add a little of the au jus. Place in foil and wrap tightly, reheat. This method will produce thinner slices than other options.
- Place the hot brisket in each of the 4 rolls.
- Divide the brisket au jus between 4 small dishes. Serve on a plate with the brisket roll.