Categories: Sandwiches/Wraps
Ingredients
- Extra Virgin Olive Oil (EVOO)
- one (about 2 pound) flat trimmed brisket
- salt and pepper
- 1 (32 oz) box of beef stock
- 1 (12 oz) bottle of beer (I used Sam Adam’s Boston Lager)
- 4 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 cups shredded cheddar cheese
- chopped red onion to garnish, optional
- chopped dill pickle to garnish, optional
- good quality rolls for serving (we used potato rolls from our bakery)
Directions
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In a large pot, brown your brisket about three minutes on each side in a big drizzle of EVOO. Sprinkle a liberal amount of S&P over the brisket as it browns up. Once both sides are browned, place your brisket in your slow cooker followed by your beef stock. Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
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About one hour or so before you’re ready to eat, remove the lid from your slow cooker, remove the brisket onto a cutting board, and discard all of the liquid in the slow cooker. Shred your brisket and then place it back inside your hot slow cooker followed by the beer, Worcestershire sauce, garlic powder and cheese. Cover and cook an additional 3o to 45 minutes or so on high.
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When you’re ready to eat, serve your Beer Cheese Brisket on top of rolls and garnish with chopped red onion and pickles.
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Happy eating!!