Slow Cooker Brisket Sandwiches

By golfrn9

Ingredients

• 2 tbsp vegetable oil
• 1 5-6 pound firt-cut or flat-cut brisket, cut into 3 pieces
• Kosher salt and freshly ground pepper
• 4 garlic cloves, smashed and peeled
• 1-12 oz bottle stout beer
• 4 stalks celer, cut into large pieces
• 2/3 c. packed dark brown sugar
• 1/2 c. tomato paste
• 1/2 c. red wine vinegar
• 1/3 c. c. dijon mustard
• 1/3 c. soy sauce
• 2 bay leaves
• 1 tsp paprika
• 2 brioche or other rolls, split open and toasted
• Coleslaw for serving

Details

Servings 4

Preparation

Step 1

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic int eh last 2 minutes. Transfer the meat and garlic to a 5-6 quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
2. Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
3. Serve on brioche halves with coleslaw; drizzle wih the cooking liquid.