Slow-Cooker (Crockpot) Brisket Sandwiches

This is one of those recipes that you can put the food in the crockpot in the morning and it is ready to serve that evening with no extra work from you during the cooking period! By the way, these sandwiches are great served with coleslaw, potato salad, etc. Cooks in 6-8 hours.

Makes 4 servings.

2 tablespoons vegetable oil

1 5-6 pound first or flat-cut brisket--cut into 3 pieces

salt and pepper (kosher salt and freshly ground pepper are great for this!)

4 cloves of garlic OR 4 tablespoons garlic

12 ounces of beer (the stouter, the better)

4 stalks of celery cut into large pieces (optional)

2/3 cup brown or 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 (optional)

1 teaspoon paprika (optional)

2 Brioche or other kind of bread rolls split from side to side then toasted

Heat your vegetable oil in a large skillet over medium-high heat. Season the brisket with the salt and pepper. Lay it into the same skillet. Brown on all sides, about 10 minutes. Add the garlic for the last 2 minutes of the browning. Transfer the meat to a 5 to 6 quart crockpot.

Pour the beer into the skillet and simmer for 30 seconds, scraping the browned bits from the pan. Add the beer/bit mixture to the crockpot. Nestle the celery pieces 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 for 8 hours or on HIGH for 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on the toasted bread. Drizzle with the cooking liquid.

Enjoy!

VLE-B