Are You Ready for Some Football?

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beer brisket sandwiches

Next weekend is the Superbowl.  Our favorite team, the Chiefs, did not make it, so we are a little meh about the whole thing.  Thank goodness for the commercials, right? Many of you will probably be hosting or going to a gathering to watch all of those great commercials, so Rhonda we decided to share with you an easy, tasty and fresh recipe to serve at your Superbowl gathering:  Beer Brisket Sandwiches.

We found the recipe in Better Homes and Gardens, January 2017 issue.  You will be shocked to find out that this recipe does not contain any liquor. Say what??? Nope.  No liquor.  However, the recipe does include wheat beer which gives this brisket a wonderful flavor and aroma.  Aside from the wheat beer, there is another surprising little ingredient that will give this brisket an added flavor to wake up your taste buds — cloves.  We have never added cloves to a brisket recipe before, but we can tell you it is was an unexpected delight.

First you will season the brisket with salt and pepper and brown it in a large skillet on both sides at medium to high heat.

beer brisket sandwiches 1

While the meat is browning add sliced onions, crushed garlic, and the wheat beer to the crock pot.  We used Blue Moon Belgian White for our wheat beer.

Next whisk together dijon mustard, hoisin sauce, and ground cloves.

beer brisket sandwiches 2

After the meat is browned place in the crock pot on top of the beer and onions.  Then spread the dijon mixture over the top of the brisket.  Cook on low for 10-12 hours or high 5-6.  Next sit back and enjoy the wonderful aroma of wheat beer and cloves waft through the house.  We can always tell when we are going to have a winning recipe, because our teenage-boys perk up and ask what smells so good.

After the meat is finished cooking.  Remove from the crock pot and let it rest for about 5 minutes before slicing against the grain.

beer brisket sandwiches 3

The recipe calls for ciabatta bread and we recommend it. Other buns would probably get too soggy from the brisket. We purchased the Le Brea Take and Bake Ciabatta bread from the Kroger bakery section.  Our loaf only made 4 sandwiches.  If you anticipate a larger crowd, purchase more.

_beer brisket sandwiches 4

Place pieces of brisket on sliced ciabatta bread with cabbage and carrots.  We used a package of slaw mix for our garnish.  Then you are ready to serve!  This recipe also lends itself to making smaller slider sandwiches, as well.  Just slice your ciabatta loaf into eight small sandwiches instead of four larger ones.

One of our new features is the print recipe option below.  Try it out and let us know if you have any feedback!  Have a great week!

Print Recipe

Beer Brisket Sandwiches

Hands-On Time 20 minutes

Slow  Cook 10-12 hours (low) or 5-6 hours (high)

Makes ten servings.

  • 3 1/2 – 4 pounds beef brisket (flat half); fat-trimmed
  • 1 Tbsp. vegetable oil
  • 12 ounce bottle of wheat beer
  • medium onion, sliced
  • 4 cloves garlic, smashed and peeled
  • 1/4 cup Dijon mustard
  • 1 Tbsp. hoisin sauce
  • 1/4 tsp. ground cloves
  • 1 1-pound loaf rectangular ciabatta bread, split, toasted and cut into 3 inch pieces
  • 1 package cabbage and carrot slaw mix

Season brisket with 1/2 tsp salt and 1/2 tsp black pepper.  In a large skillet brown meat in hot oil over medium high heat.

Place beer, onion and garlic in slow cooker; top with brisket.  In a bowl whisk mustard, hoisin, and cloves.  Spread over top of brisket. Cover; cook on low 10-12 hours or high 5-6 hours.

Remove meat to a platter or tray. Cover to keep warm.  Skim fat from cooking liquid.  Strain through a fine-mesh sieve.  Season to taste with additional salt and black pepper. To serve sliced beef across the grain.  Top bread with beef, carrots, and cabbage.   Serve with cooking liquid.




Cola and Whiskey Brisket

This week we are sharing a yummy new recipe that Rhonda found in Southern Living October 2017 issue.  As usual we tweaked it a little bit, but we think that you will really want to try out this easy delicious brisket recipe.  This recipe is so good, that it just might make it into our regular rotation.  Yes…. that good!

cola whiskey brisket 4

To begin you will want to preheat your oven to 325 degrees.  Sprinkle both sides of brisket with salt and pepper.  We rubbed it into the meat to help tenderize a bit.  Heat oil in a dutch oven or roasting pan, and brown both sides of the brisket.  Remove brisket from dutch oven and transfer to a plate.

cola whiskey brisket

Stir together the ketchup, cola, chicken broth, onion soup mix, and herbes de Provence in a large bowl.  The recipe calls for balsamic vinegar ketchup.  We could not find this at our local Kroger, so we chose to cut down on ketchup by about 1/4 cup and add in a 1/4 of balsamic vinegar instead. Pour this mixture into the dutch oven and add the browned brisket to the pan.  Bring to a boil over medium-high heat.  Cover with foil and follow with a tight lid.  Place dutch oven in preheated oven.

cola whiskey brisket 2

Bake 2 hours, and enjoy the delightful aroma that wafts through your house.  Several times during the day our teen boys asked what we were having for dinner because it smelled so good.

Turn brisket over.  Tuck carrots along the sides and sprinkle onions across top.  Replace foil and lid and continue baking for about an hour.

cola whiskey brisket 3

Transfer brisket and carrots to a serving platter.

Simmer gravy over medium until heated through.  Stir in Templeton Rye Whiskey and sprinkle with remaining salt and pepper.

Slice brisket and spoon gravy over hot brisket and vegetables.  Sprinkle with thyme.  Serve remaining gravy in serving dish on table.

cola whiskey brisket 4

We served our brisket with mashed potatoes a side salad and some sliced artisan bread.  The gravy was delicious over the potatoes and carrots.

cola whiskey brisket 5

We received two thumbs up from our boys for this recipe, and they are not always an easy sell.

Cola Whiskey Brisket

  • 1 (4 1/2 – 5 pound) first cut (flat) beef brisket at room temperature
  • 1 Tbsp. plus 1/4 tsp kosher salt divided
  • 1 1/2 tsp. plus 1/4 tsp. black pepper divided
  • 1 (14 ounce) bottle balsamic vinegar ketchup
  • 1 (12 ounce) bottle cane sweetened cola
  • 1 1/2 cups lower-sodium chicken broth
  • 1 envelope dry onion soup and dip mix
  • 1 Tbsp. herbes de Provence
  • 6 medium carrots halved and cut into 4-inch lengths
  • 1 large yellow onion, finely chopped
  • 2 Tbsp. whiskey
  • 2 Tbsp. fresh thyme leaves
  1.  Preheat oven to 325 degrees.  Sprinkle both sides of brisket with 1 tablespoon of the salt and 1 1/2 teaspoons of the pepper. Heat oil in a Dutch oven over medium-high.  Add brisket, and cook until deeply browned, 5 to 6 minutes on each side.  Transfer brisket to a plate.
  2. Stir together balsamic vinegar ketchup, chicken broth, onion soup mix, and herbes de Provence in a large bowl.  Pour slowly into Dutch oven, and stir and scrape to loosen browned bits from bottom of Dutch oven.  Return brisket and any juices to Dutch oven.  Bring to a boil over medium-high, and cover with foil followed by a tight-fitting lid.  Transfer Dutch oven to preheated oven.
  3. Bake 2 hours.  Turn brisket over.  Tuck in carrots and sprinkle onion into liquid around the edge of brisket.  Replace foil and lid, and continue baking until brisket is fork tender, about 1 hour.
  4. Transfer brisket and carrots to serving platter.  Simmer gravy over medium heat.  Stir in whiskey and sprinkle with remaining salt and pepper.
  5. Slice brisket.  Spoon some of the hot gravy over brisket and vegetables, and sprinkle with thyme.  Serve remaining gravy in serving dish on table.

We have more great fall recipes to share with you in the upcoming weeks.  We hope that you are enjoying the cooler temperatures.  We are!