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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 8 |
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This is a very easy way to make brisket sandwiches-very flavorful! The leftover brisket(if there is any!) makes a wonderful filling for beef enchiladas too! Originally from a recipe from a Williams Sonoma catalog.Prep time does not include standing or refrigeration of beef. Ingredients:
1 (4 -5 lb) beef brisket |
salt and pepper |
1/4 cup beef, rub of your choice (there are several excellent ones here on zaar) |
2 small yellow onions, diced |
4 garlic cloves, minced |
1/2 cup beef stock or 1/2 cup broth |
1/2 cup lager beer |
10 sandwich buns, toasted |
barbecue sauce |
Directions:
1. Season brisket generously with salt and pepper and coat with beef rub.You may want to use less salt if the rub has salt in it.
2. Cover with plastic wrap and let stand at room temperature 1 hour or in refrigerator overnight.I usually prepare it the night before.
3. Put onions,garlic,stock, and beer in a slow cooker and add brisket,fat side up.
4. Cover and cook on high for 8 hours.
5. Transfer brisket to a carving board and cover loosely with aluminum foil.
6. Let stand for 30 minutes.
7. Slice brisket across the grain and fill rolls with meat.
8. Top with barbeque sauce and enjoy!
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