GastroPod’s Sloppy Jose

Preparation

1. Step 1

   Cut the brisket into 4 equal pieces. In a bowl, stir together the paprika, cumin, coriander, and garlic powder to make a rub. Season the brisket generously with salt and the dry rub, massaging the seasonings into the meat. Allow the meat to rest until it starts to moisten, about 10 minutes.

   Step 2

   Preheat the oven to 350°F. Heat a large sauté pan over medium-high heat and, working one at a time, sear each piece of the brisket until it is evenly browned on all sides. Transfer the brisket to a baking dish with high sides in which the brisket fits snugly in a single layer.

   Step 3

   In a bowl, whisk the sugar into the vinegar until it dissolves. Add the ketchup and espresso and stir to blend. Pour the liquid over the brisket and add enough water so that the liquid just covers the meat. Cover the pan with foil and transfer to the oven. Cook until the meat reaches an internal temperature of 185°F, which should take around 3 1/2 hours. Remove the foil during the last 45 minutes of cooking time.

   Step 4

   Remove the brisket from the oven and allow it to cool to room temperature. Carefully remove the brisket from the pan. Chill the liquid in the refrigerator until the fat hardens on top. Scrape off the fat, add the remaining liquid to a saucepan, and bring to a simmer over medium heat. Simmer until the liquid has thickened and reduced by half, about 30 minutes. Taste and adjust the flavor, adding more vinegar, sugar, salt, or coffee as needed; you want the sauce to taste earthy, sweet, and sour.

   Step 5

   Chop or shred the brisket into small pieces and toss with the sauce. Brush the potato bread with the butter and toast in the oven. Pile the brisket between slices of bread and serve.