Slow-Cooker Brisket Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 474
- Total Fat
- 16 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 128 milligrams
- Sodium
- 265 milligrams
- Carbohydrates
- 18 grams
- Protein
- 61 grams
- Total: 8 hr 30 min
- Prep: 30 min
- Cook: 8 hr
Ingredients
2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving
Directions
- Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. 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.
- Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
- Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
Cook’s Note
You'll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza.