Slow Cooker Open Faced Brisket Heaven
- Course: Main Dish
I've roasted bbqbrisket in the oven before and it was absolutely wonderful, but I decided to try something to cook it another way. I was cooking for Sunday dinner and decided to put something different in the slow cooker so I didn't have to cook dinner the next day! Well, let me tell you ... it turned out to be dinner for Monday night, lunch on Tuesday for my kids and leftovers on Friday! Hubby and kids really enjoyed the open faced brisket sandwiches!! When my son took his first bite, all he could say was, "Yum yum yum!" The best part was, all I had to do was season it, add my Reynolds® Slow Cooker Liner to my slow cooker, add my liquids, close the lid, turn it on and let it be! This is a great way to cook for multiple days when you have to spend your time working on the kids’ homework and activities and keeping the household together!
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- 1 4-5 pound beef brisket 2-4 tsp. extra virgin olive oil (coat brisket) 3 cups beef broth ½ cup apple cider vinegar 3 tbsp. A1 steak sauce 1 packet of beef onion soup mix (do not make the soup, just use the mix) 2-4 tsp. Sea salt 2-4 tsp. ground black pepper 2-4 tsp. granulated garlic 4-6 tsp. adobe all-purpose seasoning 1-2 tsp. Paprika 4-6 tsp. dark/light brown sugar 1 medium red pepper sliced 1 medium green pepper sliced 2-4 tsp. extra virgin olive oil (red & green peppers) 1-2 tbsp. honey 2-4 tsp. extra virgin olive oil (re-heat brisket) 1 tsp. unsalted butter for each sandwich Potato bread sandwich rolls ½ inch slices of Creamy Havarti Cheese for each sandwich 1 Reynolds® Slow Cooker liner
Add Reynolds® Slow Cooker liner to slow cooker
Rinse brisket, pat dry and rub entire beef brisket with extra virgin olive oil
Season brisket with sea salt, ground black pepper, granulated garlic, adobe all-purpose seasoning, paprika and dark/light brown sugar
Place brisket in Reynolds® Slow Cooker liner in the slow cooker and add the beefy onion soup mix, beef broth, apple cider vinegar and A1 steak sauce
Close the slow cooker with the lid and turn slow cooker on low heat, set timer for 9-12 hours and let it do its magic!
Allow brisket to rest 8-10 minutes after removing from the slow cooker before slicing. (If you are serving the next day, allow brisket to cool completely then put in the refrigerator – to re-heat it the next day, slice and add extra virgin olive oil to skillet and cook for 2-4 minutes or until tender).<br />LET’S MAKE THE RED & GREEN PEPPERS WITH HONEY
Add 2-4 tsp. olive oil to a skillet, cook red and green bell peppers over medium heat for 8-10 minutes or until tender, after bell peppers are tender, drizzle honey over them and allow to cook addition 2-4 minutes or until honey is caramelized.<br />LET’S MAKE THE OPEN FACED SANDWICH
Turn oven to broil
Split potato sandwich rolls in the middle (so you open the sandwich from the middle instead of the sides, spread unsalted butter on potato bread sandwich roll, pile brisket on, add bell peppers and add creamy Havarti cheese on top
Broil for 1-2 minutes or until cheese is melted (watch it so it doesn’t burn)
Add your favorite condiment (mayo, ketchup, mustard or like my daughter nothing at all) and ENJOY ENJOY ENJOY!!