Beef Brisket Sandwiches (Crockpot)

By ctaubenheim

From All-Clad Slow Cooker Insert;
Marinate: Over night:
Cook Time: 6 (high) or 12 (low)

Ingredients

• 1 Tbsp paprika
• 1/2 to 1 tsp cayenne pepper
• 1 1/2 Tbsp Kosher salt
• 1 tsp freshly ground black pepper
• 1 beef brisket (4-5 lbs) cut in half crosswise
• 2 Tbsp extra virgin olive oil
• 2 small yellow onions, diced
• 4 garlic cloves, minced
• 3/4 cup beef stock
• 3/4 cup lager style beer
• 10 sandwich rolls, toasted
• store bought or homemade BBQ sauce, warmed for serving

Details

Preparation time 45mins
Cooking time 128mins

Preparation

Step 1

In a small bowl, combine the paprika, cayenne, salt and black pepper. Rub the beef brisket generously with the spice mixture. Cover with plastic wrap and let stand at room temperature for 1 hour or refrigerate for up to 24 hours.

In the slow cooker insert over medium high heat, warm the olive oil until almost smoking. Brown 1 piece of the brisket on all sides, about 3 minutes per side. Transfer to a plate. Repeat with the remaining piece of brisket.

Reduce the heat to medium, add the onions and garlic to the insert and cook, stirring occasionally, just until they are beginning to soften, about 5 minutes. Stir in the beef stock and beer. Add both pieces of the brisket, fat side up.

Using pot holders, transfer the insert to the All Clad Slow Cooker base. Cover and cook on high for 6 hours (or on low for 12 hours) according to the manufacturer's instructions.

Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 30 minutes. Slice the brisket across the grain and fill the rolls with meat. Pour BBQ sauce into a bowl and pass alongside.