Ingredients
- 1 flat-cut beef brisket (4 lb.) trimmed
- 1 1/2 tea. ancho chile powder
- salt and pepper
- 1 1/2 Tbsp. olive oil
- 1 can (12 oz) cola
- 1 can (14 oz) fire-roasted crushed tomatoes
- 16 small slider buns or 8 hamburger buns
- 1/2 cup chipotle mayonnaise
- 4 small dill pickles, cut on an angle into thin slices
- 16 thin slices swiss cheese
Preparation
Step 1
Heat an extra large skillet over medium-high heat for 3 minutes.
Meanwhile, pat the brisket dry, cut into 6 equal pieces and place in a large bowl.
In a small bowl, mix together the chile powder, 1 tea. salt and 1/2 tea. pepper. drizzle the olive oil over the meat and toss to coat. sprinkle with the chile powder mixture and toss again. Add half of the meat to the hot skillet and cook, flipping once, until browned 7-8 minutes. Transfer to a large slow cooker. Repeat with the remaining meat.
Pour 1 cup cola into the skillet to deglaze the pan, scraping up any browned bits with a wooden spatula. Pour the cola mixture and tomatoes into the slow cooker. cover and cook on high until the meat is tender, about 6 hours. Wash the skillet.
Transfer the meat to a plate and let cool. Pour the juices from the cooker into a 1 qt. glass measuring cup and let stand until the fat rises to the top. Skim the fat from he juices and discard. Pour the juices into the cleaned skillet. bring the juices to a boil over high heat, cooking until reduced by half, about 15 minutes. Shred the meat with 2 forks. Add to the skillet; toss with the juices and remaining 1/2 cup cola. Season to taste with salt and pepper. cover to keep warm.
Preheat the broiler. Open buns but do not separate and place cut side up on 2 cookie sheets. spread with the mayo. Place 2 pickle slices on each roll bottom. Lay a slice of cheese, folded lengthwise, across the entire roll. Broil the rolls, 1 sheet at a time, until the cheese melts, about 2 minutes. Repeat with the remaining sheet of rolls. Using tongs, transfer the meat to the buns. Fold up and serve.