Double-Duty Root Beer Brisket
Your slow cooker makes this root beer-spiced meal deliciously tender and easy to prepare. Bonus! You’ll have enough leftover meat for delicious sandwiches.
Why make one dinner at a time when you can make two just as easily? A large cut of lean brisket makes enough meat for a hearty hot meal one night, plus a quick supper of sandwiches later in the week. And this brisket has a special rich flavor thanks to a surprising ingredient: root beer.
step 1Layer the potatoes, celery and carrots in the bottom of the slow cooker. Sprinkle with a bit of salt and pepper. In a large nonstick sauté pan heat the oil. Sprinkle the brisket with 1 teaspoon allspice, 1 teaspoon 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 2While the brisket is browning, whisk together the root beer, diced tomatoes, mustard, tomato paste, flour, remaining 1 teaspoon each of allspice and garlic powder, and a pinch each of salt and pepper.
step 3Using kitchen tongs, remove the brisket from the skillet and place it on the potato 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.
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 cooking liquid for the brisket sandwiches. Transfer the reserved meat and liquid to a Ziploc® Brand Container with the Smart Snap™ Seal
and refrigerate or freeze for sandwiches.
step 5Transfer 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 the rolls. Divide the 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.
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.