We made Beer Cheese Brisket Sandwiches the other night for dinner…and I don’t know, they sounded like something you could eat on St. Paddy’s Day to me. We used an unseasoned flat trimmed brisket, but of course, you could use a corned beef brisket instead. The brisket cooks all day in the slow cooker and then about an hour before you eat, you drain everything, shred up your brisket and add a yummy beer cheese mixture down on top. The result? Loads of yummy flavors and an easy dinner to whip up on a weeknight. We served ours slider-style on potato rolls (another nod to St. Paddy’s Day!), but you could use any type of bread or roll you want (or serve it on a potato!). We also garnished ours with chopped red onion and chopped dill pickle…because we can’t get enough of either. Enjoy!
This recipe serves 4 to 6.
Extra Virgin Olive Oil (EVOO)
one (about 2 pound) flat trimmed brisket
salt and pepper
1 (32 oz) box of beef stock
1 (12 oz) bottle of beer (I used Sam Adam’s Boston Lager)
4 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 cups shredded cheddar cheese
chopped red onion to garnish, optional
chopped dill pickle to garnish, optional
good quality rolls for serving (we used potato rolls from our bakery)
In a large pot, brown your brisket about three minutes on each side in a big drizzle of EVOO. Sprinkle a liberal amount of S&P over the brisket as it browns up. Once both sides are browned, place your brisket in your slow cooker followed by your beef stock. Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
About one hour or so before you’re ready to eat, remove the lid from your slow cooker, remove the brisket onto a cutting board, and discard all of the liquid in the slow cooker. Shred your brisket and then place it back inside your hot slow cooker followed by the beer, Worcestershire sauce, garlic powder and cheese. Cover and cook an additional 3o to 45 minutes or so on high.
When you’re ready to eat, serve your Beer Cheese Brisket on top of rolls and garnish with chopped red onion and pickles.