- two tablespoons vegetable oil
- 1 5 -to-6-pound first-cut or flat-cut brisket, reduce 3 pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic clove, smashed and peeled
- 1 12 -ounce bottle stout beer
- 4 stalks celery, reduce large pieces
- 2/3 cup packed brownish sugar
- 1/2 cup tomato paste
- 1/2 cup dark wine vinegar
- 1/3 cup dijon mustard
- 1/3 cup soy sauce
- 2 bay leaves
- 1 teaspoon paprika
- 2 brioche or any other rolls, split open and toasted
- Coleslaw, for serving
Heat the vegetable oil inside a large skillet over medium-high temperature. Season the brisket with pepper and salt, then brown on every side, about ten minutes, adding the garlic clove within the last 2 minutes. Transfer the meat and garlic clove to some 5-to-6-quart slow oven. Pour the beer in to the skillet and simmer thirty seconds, scraping in the browned bits in the pan add some beer mixture towards the slow oven.
Nestle the celery round the meat and add some brown sugar. tomato paste, vinegar, mustard, soy sauce. bay leaves and paprika. Stir, then cover and prepare on low 8 hrs or on high 6 hrs. Transfer the meat to some cutting board and let rest ten minutes, then thinly slice.
Serve on brioche halves with coleslaw drizzle in the kitchen area liquid.
Per serving: Calories 474 Fat 16 g (Saturated 7 g) Cholesterol 128 mg Sodium 265 mg Carb 18 g Fiber g Protein 61 g
Photograph by Antonis Achilleos