Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

 

I learned football on the field, the way you should. Of course I didn’t play on a tradition team, I’m a 5’7″ blonde girl that never weight much more than 127lbs. I did what girls with pent up aggression and a need to please grown ups did, I joined a powder puff league in college so that I could beat the crap out of other girls in a socially acceptable way. Take a bunch of WASPY white girls who have spent their lives being told to “act like good girls,” strap them up with a waist belt of tear away nylon flags, throw a ball in the mix with a huge Samoan coach and watch them tear each other up with smiles on their faces.

Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

The best part of my year on the field wasn’t the release of pent up rage, it was a deep understanding of the game. I finally understood that what looked like a bunch of giant millionaires fighting over small oval object was actually an extremely mental game. I learned the rules, the way the stadium smells at night, the victory of a first down, the reasons you should love the game.

These days my competitive nature seems more likely to manifest itself in the pot luck throw down that football gatherings seem to incite. I want to win at pot luck in a way that seems like it didn’t really occur to me that I was competing (“Oh, this? You like it! I’m so glad.”). Sliders are great at that, effortless like the perfect pair of jeans and just as delicious.

For these sliders I used a beer from a brewery that is quickly becoming a favorite since my move to Seattle, Fremont Brewing. If you’re in Seattle, it’s a fantastic place to visit. But just know that if you do happened to plan your visit on a game day you will kindly asked to root for the Seahawks. Or maybe you could just stuff your trap full of sliders. Either way it’s a win.

Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

Yield: 12 sliders

Ingredients

  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • 1 large white onion, sliced
  • 4 lbs beef brisket
  • salt and pepper
  • 5 cloves garlic, peeled and smashed
  • 12 ounces stout, porter or brown ale
  • 2 tbs worchestershire sauce
  • 2 tbs balsamic vinegar
  • 1 cup sour cream
  • 1 tbs cream style horseradish
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • 12 slider buns

Directions

  • In a skillet over medium heat add the oil, butter and onions. Cook until lightly caramelized, about 15 minutes. Remove from pan, set aside.
  • Liberally salt and pepper the brisket on all sides.
  • Sear the brisket in the onion pan until browned on all sides. Add to a slow cooker. Top with onions and garlic, then add the beer, Worcestershire sauce and balsamic.
  • Cook on low for 6 to 8 hours or until fork tender.
  • Remove the brisket, thinly slice.
  • Drain the onions, transfer to a small bowl.
  • In a small bowl stir together the sour cream, horseradish, garlic powder and smoked paprika.
  • Fill the buns with brisket, onions and sour cream mixture.
http://thebeeroness.com/2015/01/05/slow-cooker-beer-brisket-sandwiches-horseradish-sour-cream/

Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

12 thoughts on “Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

  1. Quick question – your ingredients call for 5 garlic cloves, peeled and smashed but you don’t use them in the directions section. I would think they would go in step when you put everything in the slow cooker. Is that correct? I plan on making this one and want to make sure i make it right!! Thanks!

  2. Thanks! Just made these and they are SO good. I’ll make them again for sure. I used the leftover meat to make hash. Next time I’ll use a bigger roast, the leftovers were amazing

  3. Do you use the point or flat of the brisket, or does it matter? Also, would this be good with Hawaiian rolls, or would the sweetness kill it?

    Looking to give this a try soon with a Left Hand Milk Stout (that’s what’s in the kegerator).

    1. Great choice for the Kegorator! I use the flat because it slices better, the point ends up a bit more of a pulled beef situation. Either way it’s fine, it just depends on what you like.

  4. OH. MY. GOD. This is so good!! I ate it until I felt sick! It’s the best chili I’ve ever made. It’s so rich and flavorful. I want to make it again as soon as I can

  5. Can I make this a day ahead and leave it and then warm it the next day. And then take out the meat to slice and drain the onions?
    I made your beer soaked potatoes last week and I am totally fascinated with your blog and using beer to cook. Thanks!!

    1. Make it a day ahead, then transfer it to a storage container with all the liquid from the pot and put it in the fridge until the next day. Put it back in the slow cooker on low until warmed, about an hour. That should work fine.
      Have fun!

      1. Thank you Jackie! We ended up making it yesterday morning and bringing it to a Halloween party in the evening. Everyone loved-loved it and I told them all about your blog. As well, I bought the brisket from 2 different markets–the thicker cut with more fat turned out much better. Your recipes are so wonderful and easy. I can’t wait to try more of them.

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