Slow Cooker Beef Brisket Sandwiches

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 474, total fat 16 G., saturated fats 7 G., proteins 61 G., carbohydrates 18 G., fiber 0 G., cholesterol 128 mg, sodium 265 mg, sugar - G.

Slightly tough but richly flavored, beef brisket is perfect for a long braising, after which it literally falls apart and melts in your mouth. Braise it in a slow cooker in a sauce made with tomato paste, vinegar, brown sugar, dark beer, mustard, and soy sauce. The result is a captivating barbecue flavor, even in a city apartment. For even juicier brisket, sear it in a hot skillet first, sealing in all the juices. Start the slow cooker the night before, and by breakfast time you'll be enjoying amazing beef sandwiches, which can also be used to make many other appetizers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
1 piece (2.2–2.6 kg) of beef brisket, cut into 3 pieces
4 cloves garlic, crushed and peeled
1 bottle 0.36 l. stout
4 stalks celery, cut into large pieces
2/3 cup brown sugar
0.5 cup tomato paste
0.5 cup red wine vinegar
1/3 cup Dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioches or other buns, split horizontally and toasted
Coleslaw salad, for filing

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, garlic, Guinness beer, dark beer, celery, brown sugar, tomato paste, wine vinegar, Dijon mustard, soy sauce, bay leaf, paprika, brioche bun, barbecue sauce

Cooking the dish according to the recipe:

Heat vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides for 10 minutes, adding the garlic during the last 2 minutes. Transfer the meat and garlic to a 5-6 quart slow cooker. Pour the beer into the skillet and cook for 30 seconds, scraping up any browned bits; pour into the slow cooker.
Place the celery next to the meat and add brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaf, and paprika. Stir, then cover and cook on low for 8 hours or high for 6 hours. Transfer the meat to a cutting board and let rest for 10 minutes, then slice thinly.

Serve on brioche halves with coleslaw, drizzled with the liquid from the pan.

Note

You'll have plenty of cooked meat left over. Use it in tacos, quesadillas, chili, or even pizza.

Categories:

recipe / Simple recipes for a multicooker / Multicooker / Calorie content of prepared meals / Main courses / Meat / Fast food / Sandwiches / Appetizers / Meat appetizers / Food Network - recipes

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