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Cook Time:1 hrAdditional Time:5 hrsTotal Time:6 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:1 hrAdditional Time:5 hrsTotal Time:6 hrsServings:8Yield:8 servings
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:5 hrs
Additional Time:
5 hrs
Total Time:6 hrs
Total Time:
6 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonssmoked paprika2teaspoonskosher salt1teaspoongarlic powder1teaspoononion powder1teaspooncoarsely ground pepper3 ¼poundsbrisket (see Tip), trimmed1tablespoonextra-virgin olive oil1 16-ounce bottle rauchbier (smoked beer) or 2 cups reduced-sodium beef broth½cupwhite vinegar½cupcider vinegar2tablespoonslight brown sugar1teaspoonpickling spice1teaspoonkosher salt2pickling or mini cucumbers, sliced1medium sweet onion, thinly sliced into rings2clovesgarlic, chopped½teaspoonkosher salt½cuplow-fat mayonnaise8whole-wheat buns
Cook Mode(Keep screen awake)
Ingredients
2tablespoonssmoked paprika
2teaspoonskosher salt
1teaspoongarlic powder
1teaspoononion powder
1teaspooncoarsely ground pepper
3 ¼poundsbrisket (see Tip), trimmed
1tablespoonextra-virgin olive oil
1 16-ounce bottle rauchbier (smoked beer) or 2 cups reduced-sodium beef broth
½cupwhite vinegar
½cupcider vinegar
2tablespoonslight brown sugar
1teaspoonpickling spice
1teaspoonkosher salt
2pickling or mini cucumbers, sliced
1medium sweet onion, thinly sliced into rings
2clovesgarlic, chopped
½teaspoonkosher salt
½cuplow-fat mayonnaise
8whole-wheat buns
DirectionsTo prepare brisket: Combine paprika, salt, garlic powder, onion powder and pepper in a small bowl. Rub all over brisket. Heat oil in a large, heavy skillet over medium heat. Add the brisket and brown on both sides, 3 to 5 minutes per side. Transfer to a 6-quart slow cooker.Add beer (or broth) to the pan along with any remaining spice blend from your cutting board; increase heat to high. Cook for 5 minutes, scraping up browned bits with a wooden spoon. Pour over the brisket. Cover and cook on High for 6 hours or Low for 9 hours.To prepare pickles: Meanwhile, combine white vinegar, cider vinegar and brown sugar in a small saucepan; bring to a boil over high heat and cook for 1 minute. Add pickling spice and 1 teaspoon salt. Pour into a large, heatproof glass bowl and add cucumbers and onion. Refrigerate, stirring occasionally, for at least 1 hour or until ready to serve.To prepare garlic mayo: Mash garlic and 1/2 teaspoon salt into a paste in a mortar and pestle or with the back of a spoon on a cutting board. Combine the garlic mixture with mayonnaise in a small bowl. Cover and refrigerate until ready to serve.When the brisket is done, transfer to a clean cutting board and let rest for 10 minutes.Pull the brisket apart into shreds with 2 forks and then coarsely chop the shredded meat. Combine the chopped brisket with the liquid in the slow cooker.To serve, drain the pickled vegetables. Spread each bun with 1 tablespoon garlic mayo and top with about 3/4 cup brisket and 1/2 cup pickles.TipsMake Ahead Tip: Cover and refrigerate the pickles (Step 3) and garlic mayo (Step 4) for up to 2 days.Equipment: 6-quart slow cookerWe like to use “flat, first-cut brisket” because it’s leaner than the fattier “point cut” brisket. If the briskets aren’t labeled that way, ask the butcher to help you select the right cut. For these brisket sandwiches you’ll need about 3 pounds after trimming.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.Originally appeared: EatingWell Magazine, May/June 2014
Directions
To prepare brisket: Combine paprika, salt, garlic powder, onion powder and pepper in a small bowl. Rub all over brisket. Heat oil in a large, heavy skillet over medium heat. Add the brisket and brown on both sides, 3 to 5 minutes per side. Transfer to a 6-quart slow cooker.Add beer (or broth) to the pan along with any remaining spice blend from your cutting board; increase heat to high. Cook for 5 minutes, scraping up browned bits with a wooden spoon. Pour over the brisket. Cover and cook on High for 6 hours or Low for 9 hours.To prepare pickles: Meanwhile, combine white vinegar, cider vinegar and brown sugar in a small saucepan; bring to a boil over high heat and cook for 1 minute. Add pickling spice and 1 teaspoon salt. Pour into a large, heatproof glass bowl and add cucumbers and onion. Refrigerate, stirring occasionally, for at least 1 hour or until ready to serve.To prepare garlic mayo: Mash garlic and 1/2 teaspoon salt into a paste in a mortar and pestle or with the back of a spoon on a cutting board. Combine the garlic mixture with mayonnaise in a small bowl. Cover and refrigerate until ready to serve.When the brisket is done, transfer to a clean cutting board and let rest for 10 minutes.Pull the brisket apart into shreds with 2 forks and then coarsely chop the shredded meat. Combine the chopped brisket with the liquid in the slow cooker.To serve, drain the pickled vegetables. Spread each bun with 1 tablespoon garlic mayo and top with about 3/4 cup brisket and 1/2 cup pickles.TipsMake Ahead Tip: Cover and refrigerate the pickles (Step 3) and garlic mayo (Step 4) for up to 2 days.Equipment: 6-quart slow cookerWe like to use “flat, first-cut brisket” because it’s leaner than the fattier “point cut” brisket. If the briskets aren’t labeled that way, ask the butcher to help you select the right cut. For these brisket sandwiches you’ll need about 3 pounds after trimming.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
To prepare brisket: Combine paprika, salt, garlic powder, onion powder and pepper in a small bowl. Rub all over brisket. Heat oil in a large, heavy skillet over medium heat. Add the brisket and brown on both sides, 3 to 5 minutes per side. Transfer to a 6-quart slow cooker.
Add beer (or broth) to the pan along with any remaining spice blend from your cutting board; increase heat to high. Cook for 5 minutes, scraping up browned bits with a wooden spoon. Pour over the brisket. Cover and cook on High for 6 hours or Low for 9 hours.
To prepare pickles: Meanwhile, combine white vinegar, cider vinegar and brown sugar in a small saucepan; bring to a boil over high heat and cook for 1 minute. Add pickling spice and 1 teaspoon salt. Pour into a large, heatproof glass bowl and add cucumbers and onion. Refrigerate, stirring occasionally, for at least 1 hour or until ready to serve.
To prepare garlic mayo: Mash garlic and 1/2 teaspoon salt into a paste in a mortar and pestle or with the back of a spoon on a cutting board. Combine the garlic mixture with mayonnaise in a small bowl. Cover and refrigerate until ready to serve.
When the brisket is done, transfer to a clean cutting board and let rest for 10 minutes.
Pull the brisket apart into shreds with 2 forks and then coarsely chop the shredded meat. Combine the chopped brisket with the liquid in the slow cooker.
To serve, drain the pickled vegetables. Spread each bun with 1 tablespoon garlic mayo and top with about 3/4 cup brisket and 1/2 cup pickles.
Tips
Make Ahead Tip: Cover and refrigerate the pickles (Step 3) and garlic mayo (Step 4) for up to 2 days.
Equipment: 6-quart slow cooker
We like to use “flat, first-cut brisket” because it’s leaner than the fattier “point cut” brisket. If the briskets aren’t labeled that way, ask the butcher to help you select the right cut. For these brisket sandwiches you’ll need about 3 pounds after trimming.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Originally appeared: EatingWell Magazine, May/June 2014
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Nutrition Facts(per serving)401Calories13gFat34gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
