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7 min read

Stand By Meat

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Pairs with: Cline Petite Sirah

Prep time: 15 minutes

Cook time: 5 hours

Total time: 5 hours 15 minutes

Yield: serves 6-8


  • 1 (4 to 5-pound) beef brisket
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons vegetable oil, divided
  • 3 large red onions, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 1/2 cups beef or chicken broth or stock
  • 1/3 cup The Olive Press Bourbon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1/3 cup packed light brown sugar
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 12 slices of sourdough bread
  • 16 oz jalapeño jack cheese
  • ¼ cup mayonnaise


  • Preheat the oven to 325°F. Season both sides of the brisket with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven or large sauté pan set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. If the brisket does not fit all at once, cut it in half and sear it in batches.
  • Remove the seared brisket from the pot and set aside. Add the remaining 1 tablespoon oil, followed by the onions, garlic, and bay leaves to the pot and cook, stirring often, until the onions soften, and the mixture is fragrant, 5 to 10 minutes.
  • Meanwhile, whisk together the stock, balsamic vinegar, red wine vinegar, brown sugar, onion powder, garlic powder, and 1 teaspoon kosher salt in a medium bowl until fully combined.
  • Transfer the onion mixture to the bottom of a large roasting pan and place the seared brisket on top. Pour the balsamic mixture over the top, cover tightly with aluminum foil, and transfer to the oven.
  • Cook the meat for 2 hours. Remove from the oven, uncover, and carefully flip the meat to the other side. Re-cover and continue cooking until the meat is fork‑tender, 2 to 2 1/2 hours more.
  • Remove from the oven and transfer the meat to a cutting board; drape loosely with aluminum foil and let rest for 10 to 15 minutes before slicing across the grain. Remove and discard the bay leaves onions and garlic.
  • Heat a large skillet or griddle over medium-low heat. Spread one side of each bread slice with mayonnaise. Place half of the slices of bread, mayo side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices. Next, place a couple slices of bourbon balsamic brisket down and cover with a little more cheese. Top the sandwiches with the second slice of bread, mayo side up.
  • Cook until golden brown on each side. Cut and serve immediately with an extra side of the bourbon balsamic to dip your sandwich into. Enjoy!