Slow Cooker Recipes

Slow-Cooker Brisket Sandwiches
2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls
Coleslaw, for serving
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 when browning the last
Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the
pan. Add the meat, garlic and beer mixture to a 5-to-6-quart slow cooker.
Add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves, paprika and
celery. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a
cutting board.
Serve on brioche buns with coleslaw.