Slow Cooker Brisket Sandwiches

Hello Fit-NOW Friends!

This recipe off the Food Network sounds delicious, in fact, it makes my mouth water! I need to dust off the slow cooker and try this one!

Total Time: 8 hr 30 min

Prep 30 min

Cook 8 hr 0 min

Yield: 4 servings

Level: Easy

Ingredients

• 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, split open and toasted
• Coleslaw, for serving

Directions

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 in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery 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 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
Per serving: Calories 474; Fat 16 g (Saturated 7 g); Cholesterol 128 mg; Sodium 265 mg; Carbohydrate 18 g; Fiber 0 g; Protein 61 g

You'll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza.



Until Next time!
Keep healthy, keep safe and keep going!

Have an awesome day!

♥Fit~NOW~Girl♥

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