Slow Cooker Brisket Sandwiches
Recipe courtesy of Food Network Magazine
The cast of characters:
5 to 6 lb flat cut brisket , cut into 3 pieces
Salt & Pepper
4 cloves garlic, smashed and peeled
One 12 ounce beer (recipe calls for stout beer, but I used Miller Lite b/c thats what we had)
4 stalks celery
2/3 c. packed dark brown sugar
1/2 c. tomato paste
1/3 c. dijon mustard
1/3 c. soy sauce
2 bay leaves
1 tsp paprika
Start by mixing the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika in a small bowl.
Next, heat the oil in a skillet and season your meat with salt and pepper. Add the garlic and brown brisket on all sides.
Transfer browned meat into crock pot and nestle the celery around it. Then pour the beer into the skillet with the garlic and simmer for about a minute, scraping up the browned bits from the pan. Pour over beef in the crock pot.
Next, add your sauce mixture that you prepared earlier to the crock pot. Stir as best you can to mix beer mixture and sauce together.
Cook on low for 6-8 hours. Transfer meat to a cutting board and let it rest for 10 minutes. The recipe says to thinly slice, but I opted to shred it instead. I placed shredded meat in a large bowl and added several large spoonfuls of the sauce on top. Serve on hoagie rolls.
We decided to go french dip style and dip these babies in some extra sauce. YUM!! We've been eating left overs (which you'll have lots of) for the past few days and I have to say, the meat has gotten even better. This is a perfect weekend dish since you can throw it all in the crock pot in the morning and not worry about it for the rest of the day. You'll definitely be thinking about them though because they make the house smell delish!!
So, go try these for yourselves and let me know what you think! Enjoy!!