Beer-Soaked Brisket Sandwiches | Midwest Living
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Beer-Soaked Brisket Sandwiches

Beer-Soaked Brisket Sandwiches

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  • Makes: 10 servings
  • Hands On 30 mins
  • Total Time 10 hrs to 12 hrs (low) or 5 hr 30 min to 6 hr 30 min (high) for Slow Cook; 2 hr, plus time to build and release pressure for Pressure Cook

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You can make this tender brisket in either a slow cooker or your Instant Pot pressure cooker, but the time difference is hugeup to 12 hours for the slow cooker, and just two hours in the Instant Pot. Beer, onion, garlic and cloves flavor the dish; be sure to serve each sandwich with some of the cooking liquid for dipping.

Ingredients

  • 1 3 1/2 - 4 - pound beef brisket (flat half), fat trimmed to 1/4-inch thickness
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 12 - ounce bottle wheat beer
  • 1 medium onion, sliced
  • 4 cloves garlic, smashed and peeled
  • 1/4 cup Dijon-style mustard
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon ground cloves
  • 1 1 - pound loaf rectangular ciabatta bread, split, toasted, and cut into 3-inch pieces
  • 2 medium carrots, peeled and cut into ribbons*
  • Napa cabbage
  • Fresh parsley (optional)

Directions

  1. Slow Cooker: Season brisket with salt and black pepper. In a very large skillet brown meat, half at a time, in hot oil over medium-high heat (or use slow cooker browning function).
  2. Slow Cooker: Place beer, onion, and garlic in 6-qt. slow cooker; top with brisket. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
  3. Slow Cooker: Remove meat to a platter or tray. Cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with a double layer of 100% cotton cheesecloth. Season to taste with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.
  4. Pressure Cooker: Season brisket with salt and black pepper. For 6-qt. electric pressure cooker, use the saute setting to brown meat, half at a time, in hot oil; for stove-top cooker, brown meat, half at a time, in hot oil in the cooker. Remove beef; drain off fat.
  5. Pressure Cooker: Place beer, onion, and garlic in cooker. Stir to scrape up any browned bits from bottom of pan. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Place brisket in cooker on top of onion mixture. Lock lid in place.
  6. Pressure Cooker: Set electric cooker on high pressure to cook 1 1/2 hours. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 1 1/2 hours. Remove from heat. Quickly release the pressure according to manufacturer's directions. Open lid carefully.
  7. Pressure Cooker: Remove meat to platter; cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with double layer of 100% cotton cheesecloth. Season with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

Tip

  • * Use a vegetable peeler to slice carrots into thin ribbons.

Nutrition Facts

(Beer-Soaked Brisket Sandwiches)

Servings Per Recipe 10, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 28, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 3, fiber (g) 2, sodium (mg) 559, Riboflavin (mg) 0, carb. (g) 28, Niacin (mg) 10, chol. (mg) 106, Thiamin (mg) 0, sat. fat (g) 6, sugar (g) 3, Potassium (mg) 672, pro. (g) 37, calcium (mg) 48, cal. (kcal) 427, vit. A (IU) 2119, iron (mg) 5, Fat, total (g) 17, vit. C (mg) 7

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