Name: Doc Crow's Beef Brisket Sandwich Recipe
Cook time: 10 h
Total time: 10 h
Yield: 4 servings
Cuisine: American
Ingredients: 3 pounds beef brisket; 2 tbs smoked paprika; 1 tbs garlic powder; 1 tbs onion powder; 1 tbs brown sugar; 1 tbs salt; 1 tbs black pepper; 2 cups beef broth; 1 cup apple cider vinegar; 4 pieces brioche buns; 1 cup sliced pickles; 1 cup sliced onions; 1 bag Doc’s Potato Chips

Tanqueray, Beetroot, Dry Vermouth, Pickled Beetroot

Betterave

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Texas style brisket with sliced pickles & onions on a brioche bun. Served with Doc’s Potato Chips.

In a small bowl, mix the smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper together. Rub this mixture all over the beef brisket.

Season the Brisket

Place the seasoned brisket in a slow cooker. Add the beef broth and apple cider vinegar. Cover and cook on low for 8-10 hours, or until the brisket is tender.

Cook the Brisket

Once the brisket is cooked, remove it from the slow cooker and let it rest for about 15 minutes. Shred the brisket using two forks.

Shred the Brisket

While the brisket is resting, slice the brioche buns in half. You can lightly toast them on a skillet or grill if desired.

Prepare the Buns

On the bottom half of each bun, place a generous portion of the shredded brisket. Top with sliced pickles and onions. Finally, place the top half of the bun on the sandwich.

Build the Sandwich

Serve the brisket sandwiches with a side of Doc’s Potato Chips.

Serve

beef brisket

smoked paprika

garlic powder

onion powder

brown sugar

salt

black pepper

beef broth

apple cider vinegar

brioche buns

sliced pickles

sliced onions

Doc’s Potato Chips