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Leftover-Beer Brisket Sandwiches

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Leftover-Beer Brisket Sandwiches
  • Prep Time 20 min
  • Total Time 8 hr 0 min
  • Servings 6
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Leftover-Beer Brisket Sandwiches

Slow cooker beer brisket, pulled and stuffed inside sandwiches!

Ingredients

1
top cut beef brisket (3-5 pound)
1
tablespoon chili powder
1
tablespoon ground cumin
1
tablespoon brown sugar
2
teaspoons kosher salt
1
teaspoon cayenne pepper
1
teaspoon garlic powder
1
teaspoon black pepper
1/2
teaspoon dried thyme
2
(12 oz) amber beer
Hoagie buns, for serving

Homemade BBQ Sauce

1/2
white onion, grated
1
clove garlic, grated
1
tablespoon vegetable oil
1 1/2
cups ketchup
1/3
cup brown sugar
1/3
cup water
3
tablespoons apple cider vinegar
2
tablespoons Worcestershire sauce
1
teaspoon red pepper flakes
Salt and pepper

Directions

  • 1 Mix together spice blend for brisket in a small bowl (chili powder, sugar, salt, cayenne pepper, garlic powder, black pepper and dried thyme). Rub brisket well with the blend. If your brisket is smaller, you might not need the entire spice rub. If possible, wrap brisket tightly in plastic wrap and let sit in the fridge for 4-8 hours.
  • 2 Add brisket to a slow cooker with beer, cover, and cook on Low for 6-8 hours until brisket is very tender. (It's okay if the brisket isn't entirely covered with the beer.)
  • 3 Remove brisket from slow cooker and slice off any large pieces of fat that remain. Pour liquid out of slow cooker and reserve for later.
  • 4 Use two forks to pull brisket apart and place it back in the slow cooker. Add enough reserve liquid back to the slow cooker to keep the brisket moist (2-3 cups).
  • 5 Keep brisket warm and serve it on toasted hoagie rolls with BBQ sauce (either purchased or homemade - see below for recipe).
  • 6 For Homemade Sauce: Add grated onion and garlic to a medium pot with vegetable oil over medium heat. Cook until vegetables are softened (2-3 minutes). Then add all other ingredients and bring to a simmer.
  • 7 Turn heat down to Low and simmer BBQ sauce for 25-30 minutes until it thickens, stirring regularly to prevent burning. When sauce is thick, turn off heat and let cool. Season sauce with salt and pepper to taste. It will continue to thicken as it cools.
See Step By Step

Step By Step  

Got beer left over from the big game? Use it to make this delish dinner tonight!

As prepared by Macheesmo,

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:

 

Leftover-Beer Brisket Sandwiches

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.

 

Leftover-Beer Brisket Sandwiches

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!

 

Leftover-Beer Brisket Sandwiches

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.

 

Leftover-Beer Brisket Sandwiches

Cover the slow cooker and let it cook on Low for 6-8 hours until the brisket is really tender.

 

Leftover-Beer Brisket Sandwiches

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.

 

Leftover-Beer Brisket Sandwiches

I like to sauté a grated onion and garlic clove in some oil and then stir in all of the other BBQ sauce ingredients.

 

Leftover-Beer Brisket Sandwiches

Let that all simmer for 25-30 minutes on low heat and it should thicken nicely.

 

Leftover-Beer Brisket Sandwiches

I like to add a few tablespoons of the sauce to the pulled brisket to flavor it all.

 

Leftover-Beer Brisket Sandwiches

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.

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Nutrition Information 
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