Shredded Brisket & Chutney Sandwiches

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Prep Time: 15 minutes
Cook Time: 480 minutes
Servings: 6

Here, inexpensive beef brisket is cooked for hours in a slow cooker until it can be easily shredded for a savory sandwich filling. Spreading the bread with a dollop of fruit chutney adds a welcome jolt of sweet-tart flavor. You can make your own using your favorite recipe, or simply purchase it at the grocer.


  • 1 can (15 oz./470 g) diced tomatoes, including juice
  • 2/3 cup (5 fl. oz./160 ml) beef or chicken broth
  • 1/3 cup (3 fl. oz./80 ml) dry red or white wine
  • 1 yellow onion, cut into large chunks
  • 4 whole garlic cloves
  • 1 tsp. dried oregano
  • Salt and freshly ground pepper
  • 2 lb. (1 kg) beef brisket, trimmed of most of its fat
  • 6 pieces focaccia, each about 5 inches (13 cm) square
  • Fruit chutney for serving
  • 4 cups (4 oz./125 g) loosely packed watercress or arugula, tough stems removed


In a slow cooker, combine the tomatoes, broth, wine, onion, garlic, oregano, 1 tsp. salt and several grinds of pepper. Stir well and top with the brisket. Cover and cook on the low setting for 8 hours, turning the brisket over halfway through if possible. The brisket should be very tender.

Transfer the brisket to a platter and let rest for a few minutes. Then, using 2 forks, shred the meat. Strain the braising liquid, skim away the fat, and drizzle just enough liquid over the shredded meat to moisten it. Reserve the remaining liquid for another use or discard.

Split each focaccia square horizontally. Spread a thick layer of chutney on each focaccia bottom. Top each sandwich with some of the shredded brisket and the watercress, and close with the focaccia tops, pressing down gently. Cut each sandwich in half on the diagonal and serve. Serves 6.

Adapted from Williams-Sonoma The New Slow Cooker: Fresh Recipes for the Modern Cook, by Brigit Binns (Weldon Owen, 2010)

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