Slow Cooker Italian Brisket Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Salt and Pepper

  • Extra Virgin Olive Oil (EVOO)

  • Basil to garnish

  • Grated Parmesan Cheese to garnish

  • Burger Buns

  • 1

    tablespoon Worcestershire Sauce

  • 1

    tablespoon brown sugar

  • 1

    (8 oz) can of tomato sauce

  • 1

    cup of beef stock, chicken stock or water

  • 1

    (28 oz) can of whole tomatoes (I used San Marzano)

  • 3

    cloves of garlic (leave whole, you'll remove them before serving)

  • 1

    onion, chopped

  • 2

    tablespoons Italian seasoning

  • 1

    (3 to 5 pound) brisket

Directions

- In a large pan over medium-high heat, brown both sides of your brisket in a tablespoon of EVOO (about 3 minutes each side). Sprinkle salt and pepper liberally over each side. - Once browned, put brisket in your slow cooker. Sprinkle Italian seasoning down over the brisket, add in your onion, whole pieces of garlic, the can of tomatoes and stock (or water). Cover and cook on high about 8 hours. - About 30 minutes to an hour before you're ready to eat, combine your tomato sauce, brown sugar and Worcestershire Sauce in a small bowl. Set aside. - Remove the brisket from the slow cooker on to a cutting board, drain everything out of the slow cooker. Return the brisket to the hot slow cooker and shred it up using two forks. Pour your tomato sauce mixture down over everything, cover and continue cooking another 30 minutes to an hour. - When you're ready to serve, top each bun with some of the shredded brisket, a sprinkle of Parmesan and some basil.

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