Apple Cider-Braised Brisket Sandwiches

Preheat oven to 325 degrees. Salt and pepper both sides of the brisket. Heat some vegetable oil in the Dutch oven on the stove on medium-high heat and sear the meat on all sides. Remove and set aside.

Add a bit more olive oil to the Dutch oven and saute the onions and garlic until golden. Add apple cider, apple cider vinegar, tomato, flour cayenne pepper, and cinnamon and stir to combine. Add the brisket back on top of the onion/tomato mixture and add more apple cider if necessary to bring the liquid about ⅓-½ way up the brisket.

Cover the Dutch oven and cook in oven for ~1.5 hours or until fork tender and the internal temperature reaches 190 degrees (check it at the 1hr mark to make sure you don’t have to take it out early).

Meanwhile, you can cook the tomatoes by combining them with olive oil and thyme and putting them in the oven on a foil-lined baking sheet. Let brisket sit at room temperature for 15 minutes until slicing it.

Toast the brioche buns with a piece of cheese on the top bun (either in a toaster oven or a quick broil in the oven). Place a few brisket slices on the bottom bun, followed by some onions/tomato gravy, then roasted tomatoes, then coleslaw, and finally the top bun.