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Slow cooker double duty root beer brisket
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Preparation time: 10 minutes
Total time:
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| Total time 5 hours 25 minutes to 8 hours 25 minutes Cook time 5 hours 15 minutes to 8 hours 15 minutes Servings 1 brisket can serve 6 to 8 when divided between an entree dinner and sandwiches Ingredients For brisket and vegetable dinner | |
| 2 | Idaho potatoes, scrubbed well, halved and then cut into 1/2 inch slices |
| 4 | celery stalks, cut into 1- inch pieces |
| 4 | peeled carrots, cut into 1- inch pieces |
| Salt | |
| pepper to taste | |
| 2 tablespoons | olive oil |
| One 5- to 6 pound brisket, first cut or flat cut ( they are leaner) | |
| 2 teaspoons | ground allspice |
| 2 teaspoons | garlic powder |
| One 12 ounce can | regulars or diet root beer |
| One 14.5 ounce can | diced tomatoes, drained, liquid discarded |
| 1/4 cup | Dijon mustard |
| 1/4 cup | tomato paste |
| 1/2 cup | flour 3 scallions, chopped |
| For brisket sandwiches: 4 brioche rolls or sandwich buns 1/3 of the cooked brisket,sliced Reserved brisket sauce | |
| 1 1/2 cups | store prepared cole slaw |
Directions:
Step 1 -layer the potatoes, celery and carrots in the bottom of the slow cooker. Sprinkle with a bot of salt and pepper. In a large nonstick sauté pan heat the oil. Sprinkle the brisket with 1 teaspoon allspice, 1 tsp garlic powder,and salt and pepper. Place the brisket in the sauté pan and brown it well on both sides, about 3- to 4 minutes per side.
Step 2- while the brisket is browning, whisk together the root beer,diced to tomatoes,mustard,tomatoes paste,flour,remaining 1 tsp each all spice and garlic powder, and a pinch each of salt and pepper
Step3 -using kitchen tongs,remove the brisket fir the skillet and place it on the potatoe Mixture in the slow cooker. Add the root beer mixture to the sauté pan and bring to a boil over medium high heat; use wooden spoon to scrape up any brown bits in the pan. Pour the liquid over the brisket and vegetables in the slow cooker. Cover and cook for 8 hours on low, or 5 to 8 hours on high
Step4- remove the meat to a cutting board and slice it thinly against the grain. Reserve one third of the sliced brisket and one third of the of the cooking liquid for the brisket sandwiches. Transfer the reserved meat and liquid to a ziplock brand container with the smart snap seal and refrigerate or freeze for sandwiches
Step5- transfer the remaining sliced meat to a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and arrange them around the meat. Spoon the sauce over the brisket and vegetables and sprinkle with chopped scallions
To make sandwiches:
Defrost reserved brisket if you've frozen it. Slice open rolls divide cole slaw among the 4 rolls. Divide the sliced brisket among the rolls, placing it on top of the cole slaw. Drizzle with the reserved brisket sauce. Place the top on each roll and serve.
Chef notes:
Brisket is a cut of beef from the breast and foreshank. It is tough,so it lends itself to slow cooking in a slow cooker. That breaks down the connective tissue and tenderizes the meat. Be sure to look for a first cut or flat cut of brisket, which is a leaner cut of meat.
Step3-
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