Brenda sent me this recipe today. Sounds pretty interesting. I will definitely try it next time brisket goes on sale, which should be a few weeks with St. Patty's day coming up soon.

Double-​duty root beer brisket

Your slow cooker makes this root beer-spiced meal deliciously tender and easy to prepare. Bonus! You’ll have enough leftover meat for delicious sandwiches.

Why make one dinner at a time when you can make two just as easily? A large cut of lean brisket makes enough meat for a hearty hot meal one night, plus a quick supper of sandwiches later in the week. And this brisket has a special rich flavor thanks to a surprising ingredient: root beer.

• Total Time : 5 hours 25 minutes to 8 hours 25 minutes
• Prep Time : 10 minutes
• Cook Time : 5 hours 15 minutes to 8 hours 15 minutes
• Servings : 1 brisket can serve 6 to 8 when divided between an entrée dinner and sandwiches.

ingredients

For Brisket and Vegetable Dinner
• 2 Idaho potatoes, scrubbed well, halved and then cut into 1/2-inch slices
• 4 celery stalks, cut into 1-inch pieces
• 4 peeled carrots, cut into 1-inch pieces
• Salt and pepper to taste
• 2 Tablespoons olive oil
• One 5– to 6–pound brisket, first cut or flat cut
• 2 teaspoons ground allspice
• 2 teaspoons garlic powder
• One 12-ounce can regular or diet root beer
• One 14.5-ounce can diced tomatoes, drained, liquid discarded
• 1/4 cup Dijon mustard
• 1/4 cup tomato paste
• 1/2 cup flour
• 3 scallions, chopped
  
  For Brisket Sandwiches:
• 4 brioche rolls or sandwich buns
• 1/3 of the cooked brisket, sliced
• Reserved brisket sauce
• 1 1/2 cups store-prepared cole slaw

directions

step 1Layer the potatoes, celery and carrots in the bottom of the slow cooker. Sprinkle with a bit of salt and pepper. In a large nonstick sauté pan heat the oil. Sprinkle the brisket with 1 teaspoon allspice, 1 teaspoon garlic powder, and salt and pepper. Place the brisket in the sauté pan and brown it well on both sides, about 3 to 4 minutes per side.

step 2While the brisket is browning, whisk together the root beer, diced tomatoes, mustard, tomato paste, flour, remaining 1 teaspoon each of allspice and garlic powder, and a pinch each of salt and pepper.

step 3Using kitchen tongs, remove the brisket from the skillet and place it on the potato mixture in the slow cooker. Add the root beer mixture to the sauté pan and bring to a boil over medium-high heat; use wooden spoon to scrape up any brown bits in the pan. Pour the liquid over the brisket and vegetables in the slow cooker. Cover and cook for 8 hours on low, or 5 to 8 hours on high.

step 4Remove the meat to a cutting board and slice it thinly against the grain. Reserve one-third of the sliced brisket and one-third of the cooking liquid for the brisket sandwiches. Transfer the reserved meat and liquid to a Ziploc® Brand Container with the Smart Snap™ Seal and refrigerate or freeze for sandwiches.

step 5Transfer the remaining sliced meat to a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and arrange them around the meat. Spoon the sauce over the brisket and vegetables and sprinkle with chopped scallions.

To Make Sandwiches:

Defrost reserved brisket if you’ve frozen it. Slice open the rolls. Divide the cole slaw among the 4 rolls. Divide the sliced brisket among the rolls, placing it on top of the cole slaw. Drizzle with the reserved brisket sauce. Place the top on each roll and serve.

Double-Duty Root Beer Brisket - Right@Home™ > Food & Cooking > Recipes