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Leftover-Beer Brisket Sandwiches

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Macheesmo
Updated May 3, 2017
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Slow cooker beer brisket, pulled and stuffed inside sandwiches!

More About This Recipe

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

Leftover-Beer Brisket Sandwiches

  • Prep Time 20 min
  • Total 8 hr 0 min
  • Servings 6
  • Ingredients 21
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Ingredients

  • 1 top cut beef brisket (3-5 lbs)
  • 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 cans (12 oz each) 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

Instructions

  • Step 
    1
    Mix together spice blend for brisket in a small bowl (chili powder, sugar, salt, cayenne pepper, garlic powder, black pepper and dried thyme).
  • Step 
    2
    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.
  • Step 
    3
    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.)
  • Step 
    4
    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.
  • Step 
    5
    Use two forks to pull brisket apart and place it back in the slow cooker.
  • Step 
    6
    Add enough reserve liquid back to the slow cooker to keep the brisket moist (2-3 cups).
  • Step 
    7
    Keep brisket warm and serve it on toasted hoagie rolls with BBQ sauce (either purchased or homemade - see below for recipe).
  • Step 
    8
    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).
  • Step 
    9
    Then add all other ingredients and bring to a simmer.
  • Step 
    10
    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.

Nutrition

800 Calories
21g Total Fat
60g Protein
89g Total Carbohydrate
35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
800
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
7g
34%
Trans Fat
1 1/2g
Cholesterol
145mg
48%
Sodium
1810mg
76%
Potassium
860mg
25%
Total Carbohydrate
89g
30%
Dietary Fiber
3g
14%
Sugars
35g
Protein
60g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
50%
50%
Exchanges:
2 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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