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Slow Cooker Beer Brisket Sandwiches with Horseradish Sour Cream

Print Recipe
Servings 12 sliders

Ingredients
  

  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • 1 large white onion sliced
  • 4 lbs beef brisket
  • salt and pepper
  • 5 cloves garlic peeled and smashed
  • 12 ounces stout porter or brown ale
  • 2 tbs worchestershire sauce
  • 2 tbs balsamic vinegar
  • 1 cup sour cream
  • 1 tbs cream style horseradish
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • 12 slider buns

Instructions
 

  • In a skillet over medium heat add the oil, butter and onions. Cook until lightly caramelized, about 15 minutes. Remove from pan, set aside.
  • Liberally salt and pepper the brisket on all sides.
  • Sear the brisket in the onion pan until browned on all sides. Add to a slow cooker. Top with onions and garlic, then add the beer, Worcestershire sauce and balsamic.
  • Cook on low for 6 to 8 hours or until fork tender.
  • Remove the brisket, thinly slice.
  • Drain the onions, transfer to a small bowl.
  • In a small bowl stir together the sour cream, horseradish, garlic powder and smoked paprika.
  • Fill the buns with brisket, onions and sour cream mixture.