The juiciest & easiest party sandwich you’ll make EVER! You have to make these Healthier Slow Cooker Brisket Sandwiches – 2 Ways!
Healthier Slow Cooker Brisket Sandwiches – 2 Ways!
I genuinely think introducing people to food is one of my favorite things to do. A few weeks ago, J and I were at this CRAZY good restaurant in Allentown, PA called The Shelby and I ordered some steamed buns (an Asian short rib mini sandwich kimchi gift from God). He had never heard of them, and was kind of like mmkay whatever you say. He took one bite and was in utter heaven. I think he texted our entire family about these dang steamed buns he was so happy, haha. It kind of reminded me of the reaction I had when he introduced me to DiNic’s Brisket Sandwiches in the Reading Terminal Market in Philly.
It’s rare that someone can introduce me to a food item that I haven’t had. I’ve been the most adventurous eater since day 1 and not a lot of things shock me anymore, I hate to say. I’ve been to the Reading Terminal Market a bunch of times but I tend to go over to the less popular booths and get things like salmon and lox, pastries, whatever. I genuinely don’t love waiting in lines, so I never had the patience to wait for a DiNic’s sandwich before. If you haven’t heard of them, they’re super famous for their roast pork and other sandwiches and are the most popular booth in the Reading Terminal Market.
J and I were in town one weekend and he convinced me to pause for long enough to experience DiNic’s. The pulled pork was good, he claimed, but the brisket was best. We waited in line, ordered a brisket sammi with broccoli rabe & provolone and sat to split the feast. LEGIT HEAVEN Y’ALL.
I decided that the main dish for Jared’s birthday dinner this year had to be some sort of brisket sandwich because he has been wanting me to make this for so long. This is the PERFECT dish for entertaining because it’s best when made in the slow cooker, so you just set out the toppings when you’re ready. I also set out some sweet potatoes for my mom, J’s mom and I because we all try to limit our refined flour consumption when we can. So, set out buns and roasted sweet potatoes and let your guests decide!
LET’S GET TO IT!
WHAT YOU’LL NEED (increments & directions below in the printout – tip get everything out before starting!):
Sweet potatoes and/or fresh sandwich rolls
Brisket (or a really nice chuck roast if you can’t find brisket – my butcher confirmed this was comparable)
Beer (I used a dark milk stout)
Coconut aminos (or soy sauce)
- 1 Tablespoon ghee
- 8 sweet potatoes and/or fresh sandwich rolls
- 4 lbs. brisket (or a really nice chuck roast if you can’t find brisket – my butcher confirmed this was comparable)
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1 cup beer (I used a dark milk stout)
- 1 Tablespoon coconut sugar
- 2 Tablespoons tomato paste
- 1 + 1/2 Tablespoons balsamic vinegar
- 1 Tablespoon dijon mustard
- 2 teaspoons coconut aminos (or soy sauce)
- 1 teaspoon salt (or to taste)
- 3/4 teaspoon pepper (or to taste)
- *optional toppings – provolone cheese, roasted peppers, broccoli rabe
- Start by searing the meat. Add the ghee to a large skillet (use cast iron if you have it) over medium-high heat.
- When the pan is hot, add the brisket, searing each side for about 5-8 minutes, There should be a nice brown crust on the meat. You may have to do this in batches depending on the size of your meat and pan.
- Place the brisket into a slow cooker turned to high heat. Add the sliced onion, garlic cloves, beer, coconut sugar, tomato paste, balsamic vinegar, Dijon, coconut amino, salt, and pepper.
- After about 2 hours, turn the slow cooker to low and allow this to sit for 4-5 hours. Shred the brisket.
- When you’re ready to serve, get out the buns and or sweet potatoes and toppings! Enjoy!
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