Happy, happy, happy March!
When the calendar flipped over today, I immediately started thinking about my favorite St. Patrick’s Day fare…and well, adding beer to anything and everything really puts me in the March 17th spirit!
I am updating and re-sharing my Beer Cheese Brisket Sandwiches in case you want a quick and simple slow cooker supper for you March too! We now make these gluten-free (easy switch!) and often as they always make my family oh so happy!
From my home to yours, Happy March!Print
A super simple slow cooker supper perfect for the whole family!
- 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 use 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 use a g-free slider, but a potato roll is excellent too)
- In a large pot, brown your brisket about three minutes on each side in a big drizzle of EVOO over medium-high heat. 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 30 to 45 minutes or so on high.
- It’s time to serve! Take your Beer Cheese Brisket and add it to your slider buns or rolls and then garnish with chopped red onion and pickles.