Slow Cooker Beef Brisket Sandwiches

Ingredients:

• 2 tablespoons of vegetable oil
• 1 piece (2.2–2.6 kg) of beef brisket, cut into 3 pieces
• 4 cloves garlic, crushed and peeled
• 1 bottle 0.36 l. stout
• 4 stalks celery, cut into large pieces
• 2/3 cup brown sugar
• 0.5 cup tomato paste
• 0.5 cup red wine vinegar
• 1/3 cup Dijon mustard
• 1/3 cup soy sauce
• 2 bay leaves
• 1 teaspoon paprika
• 2 brioches or other buns, split horizontally and toasted
• Coleslaw salad, for filing

Preparation:

1. Heat vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides for 10 minutes, adding the garlic during the last 2 minutes. Transfer the meat and garlic to a 5-6 quart slow cooker. Pour the beer into the skillet and cook for 30 seconds, scraping up any browned bits; pour into the slow cooker.
2. Place the celery next to the meat and add brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaf, and paprika. Stir, then cover and cook on low for 8 hours or high for 6 hours. Transfer the meat to a cutting board and let rest for 10 minutes, then slice thinly.
3. Serve on brioche halves with coleslaw, drizzled with the liquid from the pan.
   
   

   Note

   
   You'll have plenty of cooked meat left over. Use it in tacos, quesadillas, chili, or even pizza.