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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.
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.
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.
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.
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.
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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.
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