Sunday, May 29, 2011

Slow-Cooker Brisket Sandwiches

Hope you are all enjoying your Holiday weekend!

This recipe isn't a great kick-off for grilling season but

it IS a great backup if you can't

do a grill-out!

Heat oil in a large skillet and brown your salt and peppered

brisket on all sides.

Add the garlic the last 2 minutes to brown!

Transfer meat to slow-cooker.

Pour beer into the skillet and simmer for 30 seconds, scraping up

all the nummy brown bits left behind.

Add the beer to the slow cooker.

Nestle celery around the meat.

Add brown sugar, tomato paste, vinegar, mustard, soy sauce, bay

leaves and paprika.

Stir, then cover and cook on low for 8 hours or high for 6 hours.

(I know, I know... I didn't give you much time to plan ahead to make this today!!)

Transfer meat to cutting board and let rest for 10 minutes.

Slice it up!

Serve on your favorite rolls... be sure to drizzle some

of the yummy sauce over the top of the meat!


Printable Recipe


  1. Such a great recipe. And the step-by-step pics are very helpful :)

  2. There are many rainy days in summer, you can't always light the grill, and this is a great sandwich recipe for any weather :)

  3. so yummy! brisket is a favorite at our house.

  4. Oh lord how I love brisket and I was drooling with each picture. You have me craving one of these sandwiches. I hope they were as fabulous as I imagine they must be.