Slow-Cooker Brisket Sandwiches
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Vegetable Oil4 cloves
Garlic (smashed and peeled)4 stalks
Celery (cut into large pieces)1 cup
Tomato Paste1 cup
Red Wine Vinegar1 cup
Dijon Mustard1 cup
Soy Sauce1 tsp
Paprika2
BriochesDirections:
1
Heat the vegetable oil in a large skillet over medium-high heat
2
Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes
3
Transfer the meat and garlic to a 5-to-6-quart slow cooker
4
Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker
5
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika
6
Stir, then cover and cook on low 8 hours or on high 6 hours
7
Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice
8
Serve on brioche halves with coleslaw; drizzle with the cooking liquid
9
Per serving: Calories 474; Fat 16 g (Saturated 7 g); Cholesterol 128 mg; Sodium 265 mg; Carbohydrate 18 g; Fiber 0 g; Protein 61 g Photograph by Antonis Achilleos You'll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza