Beef Brisket Sandwiches

  • 3 1/2 pounds beef brisket
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 (12-ounce) bottles extra stout beer, Guinness®
  • 1 (14-ounce) can beef broth
  • 1 (1-ounce) package onion soup mix
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons minced garlic
  • 1 (9.25-ounce) package dinner rolls, Rainbo®
  • 1/4 cup Dijon mustard
  • 1 (8-ounce) package provolone cheese slices, cut into quarters, Sargento®

Sprinkle the brisket evenly with salt and pepper.

In a large electric slow cooker, combine brisket, beer, broth, onion soup mix, Worcestershire, and garlic. Cook on High for 6 hours, or until brisket is fork-tender. Remove brisket from sauce, and shred with two forks.

Separate rolls by twos to make 12 sandwiches. Cut rolls in half horizontally, and spread about 1/2 teaspoon mustard on the bottoms of rolls. Top each with shredded brisket and 2 quarters of cheese.

Preheat oven to broil. Place prepared sandwich bottoms and tops on baking sheets. Broil, 5 inches from heat, for 5 minutes, or until cheese melts and tops of rolls are brown. Cover with roll tops. Serve hot.

  • Yields: About 12 small sandwiches

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