Beef brisket is a tough cut of meat that benefits from long, slow cooking. Here, we accomplish this task by using a slow cooker, which, produces, juicy, exceptionally tender meat. To create the ultimate sandwiches, layer slices of beef between toasted sandwich rolls and drizzle with your favorite barbecue sauce.
Recipe courtesy of Williams-Sonoma
- 1 beef brisket, 4 to 5 pounds
- Salt, to taste
- 1⁄4 cup beef grilling rub
- 2 small yellow or red onions, diced
- 4 garlic cloves, minced
- 1⁄2 cup beef stock
- 1⁄2 cup lager-style beer
- 10 sandwich rolls, toasted
- Store-bought or homemade barbecue sauce,
- warmed, for serving.
- 1 Season the beef brisket generously with salt and coat with the grilling rub. Cover with plastic wrap and let stand at room temperature for 1 hour or refrigerate overnight.
- 3 Put the onions, garlic, stock and beer in a slow cooker. Add the brisket, fat side up. Cover and cook on high for 8 hours according to the manufacturer's instructions. Transfer the brisket to a carving board, cover loosely with aluminum foil and let stand for 30 minutes.
- 5 Slice the brisket across the grain and fill the rolls with meat. Pour barbecue sauce into a bowl and pass alongside.