- 2 tablespoons vegetable oil
- 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, smashed and peeled
- 1 12-ounce bottle stout beer
- 4 stalks celery, cut into large pieces
- 2/3 cup packed dark brown sugar
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 1/3 cup dijon mustard
- 1/3 cup soy sauce
- 2 bay leaves
- 1 teaspoon paprika
- 8 slider rolls
I had the opportunity to visit Memphis this past year and if you’ve ever been to Memphis you realize that pretty much the only thing you can order from the menu is brisket, or ribs or anything covered in BBQ sauce. I’ve never cooked brisket before but this recipe seemed easy since you throw everything in the crock pot and just let it cook. It also included stout beer as the base and I knew exactly what I was going to use: Guinness. This added a slight taste of coffee to finish off the brisket. I also made the sandwiches up as sliders but you can certainly serve as regular sized sandwiches. I just think that sliders offer a nice finger-sandwich option.
Heat the vegetable oil in a skillet over medium heat. Add in the brisket and sprinkle with salt and pepper. Sear all sides of the brisket and add the garlic in the final few minutes of cooking. Place the meat and garlic into the crock pot. Pour the stout into the pan to deglaze and scrape down any browned bits that may be in the pan. Simmer for about 30 seconds and then pour the beer into the crock pot.
Place the celery around the meat and then add in the brown sugar, tomato paste, red wine vinegar, mustard, soy sauce, bay leaves and paprika. Give the mixture a good stir to combine the ingredients and then cover and simmer on low for 6 hours.
Transfer the meat to a cutting board and allow it to rest for 10 minutes before slicing. Cut the meat into thin slices and then plate with the buns. I find that topping the sandwiches with a bit of coleslaw is a nice addition to the flavor.