Slow Cooker Beer Braised Brisket Sliders Recipes

SLOW COOKER BEER GLAZED BRISKET

Steps:

• In a small bowl, mix together all spices/seasonings and then press into both sides of brisket
• Heat skillet (or multi-cooker) over medium-high heat (around 400 degrees)
• Add canola oil and add brisket
• Sear for several minutes on each side until lightly golden brown (about 5-7 minutes)
• Carefully deglaze pan with beer, adding slowly (be very careful with alcohol if cooking on open flame)
• Transfer to slow cooker and cover and cook on low for about 8 hours
• Remove from slow cooker and let rest for 10 minutes before slices
• Transfer cooking liquid to saucepan
• Make a slurry by adding 2 tablespoons of water to 2 tablespoons cornstarch or flour and whisking until smooth
• Add to cooking juices and bring to boil over medium-high heat and let simmer until thickened, about 3-5 minutes
• Serve sauce over sliced brisket

SLOW COOKER BEER BRAISED BRISKET SLIDERS

Steps:

• To a medium bowl add mayo, prepared horseradish, whole grain mustard, lemon juice and garlic powder. Stir to mix everything together and set aside.
• To a small bowl add garlic powder, smoked paprika, salt, black pepper, onion powder, ancho chili powder and thyme. Mix everything together.
• Rub spice blend into both sides of the brisket.
• Place seasoned brisket in a large (2-3 gallon) ziplock bag. (or you could place on a baking sheet on cover with tin foil) Let the brisket sit overnight.
• Add seasoned brisket to a slow cooker. (you may need to cut it up to make it fit)
• Next add sliced onion on top and cover with your choice of beer.
• Cover and cook on HIGH for 6 hours.
• Turn the broiler on to HIGH.
• Line a baking sheet with tin foil. Remove brisket from the slow cooker and place on prepared baking sheet.
• Place brisket in the oven and broil on HIGH for 5 minutes. (this will give you a nice "char" and burnt ends type taste)
• Slice brisket. (you could add the sliced brisket back into the beer to keep it moist if you aren't serving it right away)
• To each Hawaiian roll add 1 teaspoon of horseradish aioli, a small handful of arugula and 2 slices of brisket.
• Repeat process until all the sliders are prepared.
• Serve.

BRISKET SLIDERS WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.