Beef Brisket Sandwiches
Beef brisket is a tough cut of meat that benefits from long, slow cooking. Here, we accomplish this task by using a slow cooker, which produces juicy, exceptionally tender meat. To create the ultimate sandwiches, layer slices of beef between toasted sandwich rolls and drizzle with your favorite barbecue sauce.
Ingredients:
- 1 beef brisket, 4 to 5 lb.
- Salt, to taste
- 1⁄4 cup beef grilling rub
- 2 small yellow or red onions, diced
- 4 garlic cloves, minced
- 1⁄2 cup beef stock
- 1⁄2 cup lager-style beer
- 10 sandwich rolls, toasted
- Store-bought or Classic Barbecue Sauce, warmed, for serving
Directions:
Season the beef brisket generously with salt and coat with the grilling rub. Cover with plastic wrap and let stand at room temperature for 1 hour or refrigerate overnight.
Put the onions, garlic, stock and beer in a slow cooker. Add the brisket, fat side up. Cover and cook on high for 8 hours according to the manufacturer's instructions. Transfer the brisket to a carving board, cover loosely with aluminum foil and let stand for 30 minutes.
Slice the brisket across the grain and fill the rolls with meat. Pour barbecue sauce into a bowl and pass alongside. Serves 10.
Put the onions, garlic, stock and beer in a slow cooker. Add the brisket, fat side up. Cover and cook on high for 8 hours according to the manufacturer's instructions. Transfer the brisket to a carving board, cover loosely with aluminum foil and let stand for 30 minutes.
Slice the brisket across the grain and fill the rolls with meat. Pour barbecue sauce into a bowl and pass alongside. Serves 10.
Williams-Sonoma Kitchen.