Brisket Sandwich with Horseradish Aioli

There is lots of cooking going on here and one of the things cooking is brisket- a huge, abnormal sized slab of animal flesh that must have come from a genetically mutated giant cow. So with lots of brisket to spare, and fresh horseradish in abundance in the supermarket this time of year I came up with this sandwich. Personally, I am usually not a fan of tomato in sandwiches- I find they make sandwiches soggy- but for some reason the tomato in this sandwich works perfectly and its slight sweetness offsets the spiciness of the horseradish as does the meltingly delicious caramelized onions. I recommend arugula for this sandwich but since there was none to be found I used some crunchy romaine. A simple sandwich that was simply divine. Enjoy!

For the Sandwich:
1 Baguette cut into 4
Sliced cold brisket
Sliced tomato
Caramelized onions (onions cooked down for about half an hour with a little oil, sugar, salt, and pepper)
Horseradish Aioli

Spread the Aioli on both sides of the bread. Layer on the onions, tomato, brisket and lettuce.

Horseradish Aioli:
1-2 Tablespoons freshly grated horseradish or prepared white horseradish (depends on how strong you want it)
1/3 cup mayonaise
1 Tbl lemon juice
1 big clove of garlic, minced
salt and pepper

Mix everything together and let it sit for about half an hour to let the flavors meld.

Think of this while your eating your matzah and cream cheese...


  1. Quite a "korach". It looks and sounds mouth-watering.

  2. The aioli is the bomb! It pairs perfectly with the smokey brisket flavor.


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