Tangy Slow Cooker Brisket Sandwiches Recipe
These tangy, delicious beef brisket sandwiches are ideal for feeding a crowd. Top the sandwiches with your favorite slaw for an extra level of flavor.
Cook Time: 360 minutes
Ready In: 385 minutes
1 (5 lb.) beef brisket, trimmed
2 tbsp. paprika
2 tsp. kosher salt
2 tsp. ground pepper
2 tsp. ground coriander
1/2 cup Marzetti® Balsamic Vinaigrette
1/3 cup Jack Daniel's® Old No. 7 Mustard
1/4 cup hot sauce
3 tbsp. tomato paste
2 cups beef stock
2 cloves garlic, peeled and smashed
Sprinkle of salt and pepper
Sister Schubert's® Dinner Yeast Rolls, baked according to package directions
On a work surface, rub brisket with paprika, salt, pepper and coriander. Place in a large re-sealable bag and refrigerate overnight. Remove brisket from bag and place it in a slow cooker.
In a small bowl, whisk together Marzetti Balsamic Vinaigrette, Jack Daniel’s® Old No. 7 Mustard, hot sauce, tomato paste and stock. Pour into slow cooker. Add garlic and a sprinkle of salt and pepper. Cover and cook 5 to 6 hours or until very tender. Transfer brisket to a cutting board. Allow meat to rest 15 to 20 minutes. Pour cooking juices into a saucepan and allow it to rest for 5 minutes. Skim fat layer off top of liquid. Cook liquid on high to reduce to reduce it by one third.
Slice brisket into thin pieces against grain. Place on a platter and pour some of cooking liquid over the meat. Assemble sandwiches using Sister Schubert’s Dinner Yeast Rolls sliced in half and drizzle with additional juices. Serve sandwiches with favorite Marzetti Slaw.