I’m always trying to think of ways to mix and match brisket. Brisket is such an easy cut of meat to cook in the slow cooker, so we eat it often…especially during the fall and winter.
The other night, I made an Italian style brisket and we served it as an open-faced sandwich…super simple and really yummy! My family ate this up!
This recipe serves 4 hungry adults.
1 (3 to 5 pound) brisket
2 tablespoons Italian seasoning
1 onion, chopped
3 cloves of garlic (leave whole, you’ll remove them before serving)
1 (28 oz) can of whole tomatoes (I used San Marzano)
1 cup of beef stock, chicken stock or water
1 (8 oz) can of tomato sauce
1 tablespoon brown sugar
1 tablespoon Worcestershire Sauce
Grated Parmesan Cheese to garnish
Basil to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
In a large pan over medium-high heat, brown both sides of your brisket in a tablespoon of EVOO (about 3 minutes each side). Sprinkle salt and pepper liberally over each side.
Once browned, put brisket in your slow cooker. Sprinkle Italian seasoning down over the brisket, add in your onion, whole pieces of garlic, the can of tomatoes and stock (or water). Cover and cook on high about 8 hours.
About 30 minutes to an hour before you’re ready to eat, combine your tomato sauce, brown sugar and Worcestershire Sauce in a small bowl. Set aside. Remove the brisket from the slow cooker on to a cutting board, drain everything out of the slow cooker. Return the brisket to the hot slow cooker and shred it up using two forks. Pour your tomato sauce mixture down over everything, cover and continue cooking another 30 minutes to an hour.
When you’re ready to serve, top each bun with some of the shredded brisket, a sprinkle of Parmesan and some basil.
A new spin on brisket…perfect for busy nights. Add everything to the slow cooker in the morning and dinner is done at the end of the day.
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