Beer-Soaked Brisket Sandwiches

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).

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.

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.

Season brisket with salt and black pepper. For 6-qt. electric pressure cooker, use the sauté 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.

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.

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.

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.