1. Stuffed Peppers
2. Risotto
3. Polenta
4. Beef Brisket
I had no intention of blogging this sandwich recipe. I just wanted to get some more use out of my slow cooker. But it turned out so well that Ronnie literally BEGGED me to share it with you. We aren't big beef eaters but it turned out really tender, and the other sandwich ingredients really complimented it. Something about the combination of the crunchy pickle with the soft roll and the spicy beef just makes it crazy good. I think it would be great to bring to a party or family gathering. So here it is.
Barbecue Brisket Sliders
Courtesy of Rachael Ray Magazine, with some slight edits per usual. She didn't post the recipe on her website but she does have a lot of other great stuff there. I marinated it overnight but you could also do it in the morning and eat it the same afternoon. Just give yourself 6-8 hours to cook it.
Ingredients:
1 beef brisket (we used about a 2-pounder, so adjust other ingredients based on size)
1 14 oz can fire-roasted tomatoes (Rachael asked for crushed but I could only find diced- turned out fine)
12 oz cola
small potato rolls
1/2 cup mayonnaise
1 small can chipotle in adobo
sliced swiss cheese
sliced dill pickles
chile powder (to taste)
salt and pepper
olive oil
1. Trim most of the fat off of the beef. Drizzle with olive oil and then rub in the chile powder, salt, and pepper (Rub in with only one hand so you still have one clean hand to season the other side.) Cut it into even sections-I did four long pieces.
2. Heat some olive oil in a large skillet. Make sure the oil is very hot (but not crazy hot enough to splatter) before adding the meat. Then add the meat pieces. I had a big enough pan to fit it all at once, but if in doubt just do two batches. If you overcrowd the pan it won't be hot enough and your meat won't brown. Brown the meat on both sides, about 4 minutes per side. I actually set it on its edge to brown as well to add some extra flavor. Transfer the meat into your slow cooker (don't turn it on yet!)
3. Add one cup of cola to the pan and deglaze (scraping up the browned pieces). Pour the cola over the meat in the slow cooker. Pour the can of tomatoes over the meat. I piled my tomatoes on top of the meat as well to help it stay juicy. At this point either transfer to the fridge or get ready to cook. I really think allowing it to marinate overnight actually made it even more tender.
4. I cooked on low for 10 hours because it was cooking while I was at work. If you're going to be home all day, cook it on high for six hours.
5. Remove the meat from the slow cooker and transfer to a plate to cool. Once it is cool, shred it with a fork. It should come apart easily. Meanwhile, pour the juices from the slow cooker into a pan and add the other 1/2 cup of cola. Add the shredded meat to the pan and toss in the sauce to cover.
6. Cut open the rolls, add some Swiss cheese and toast them under the broiler.
7. Mix the adobo sauce from the chipotles with the mayonnaise (to taste- the sauce is pretty spicy). Remove the rolls from the broiler. Spread the mayo on the top roll and add pickles on top of cheese. Then add the shredded beef.
8. Enjoy!
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