Beef and beer – a classic dinner combo, especially when you use the beer to cook the beef!
I primarily use beer for drinking, but occasionally there’s a recipe so good that I’ll spare a little beer for it. Okay, okay… actually I love cooking with beer, so I will frequently stow away a few good ones for cooking later.
These brisket sandwiches are a great example of how beer can be perfect as a cooking liquid. The finished sandwiches don’t taste like beer, but they do have a subtle, sweet and savory flavor that’s pretty hard to replicate without a few brews.
If you have some beer leftover after a game or party, stash 'em for use in this great recipe. Here's how to get these easy sandwiches on your plate:
It’s always a good idea to rub your brisket with a spice rub before cooking it.
I used a simple mix for this version with classic spices that are commonly available. No need to get too fancy here.
Rub your brisket really well with the mixture. This recipe will work for a brisket anywhere from 3-5 pounds in size, but if you get one on the smaller side you might not need all of the rub.
If you have the time, wrap your brisket in plastic wrap at this point and let it sit in the fridge for 4-8 hours. Overnight would be great also!
Then just stick the rubbed brisket in a slow cooker and pour in a few beers! It’s okay if the beer doesn’t completely cover the brisket.
Cover the slow cooker and let it cook on Low for 6-8 hours until the brisket is really tender.
Then remove the brisket from the slow cooker and slice off any large pieces of fat on the brisket. Use two forks to gently shred the meat.
At this point there will be a lot of liquid in the slow cooker. Pour all of it out and then add the pulled brisket meat back to the slow cooker. Then pour in enough of the reserved liquid to keep the meat from drying out. I like to start with 2-3 cups, but you probably won’t need it all.
While the brisket cooks, take a little bit of time to make a quick BBQ sauce! Or use a favorite store-bought brand if you want.
I like to sauté a grated onion and garlic clove in some oil and then stir in all of the other BBQ sauce ingredients.
Let that all simmer for 25-30 minutes on low heat and it should thicken nicely.
I like to add a few tablespoons of the sauce to the pulled brisket to flavor it all.
Serve the brisket on toasted hoagie rolls with BBQ sauce on the side. It’s a great meal, especially for a crisp winter day!
Nick rarely has leftover beers! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.