There was a chill in the air and a game on Sunday so I felt a Reign on Brisket sandwich was a good choice. It was more thinking out loud since I did not have a brisket and the one at the store did not look that good. I conceded to next week but when Lyn came home from her errands with a flat cut brisket I had my game plan down.
I usually use a Dutch oven for brisket either on stove top or in the oven but I wanted to go out and not have it on my mind that I had to get back so I grabbed our crock pot figuring I can put on low and disappear all day coming home to a house filled with the smell of yummmm. This is a torture because I like to let it sit overnight before reheating and eating. Never mind the fact that I started around 2 PM which meant low on crock pot was at least 6-8 hours of cook time.
- One 4 Lbs. flat cut brisket
- Large onion – cut in chunks
- About 6-8 carrots – cut in chucks
- About 10 celery stocks – cut in chucks
- 1 clove garlic – slightly crushed
- 1 cup red wine I had some Merlot
- 2 cups beef broth
- Salt and pepper to taste
- 1 loaf of Rye bread
- Red onion relish
Add a small amount – olive oil over medium high heat – we bought one of those crockpots that you can brown on the stove top in the pot – love it. If you don’t have one then you can brown in a pot just remember to scrap up the brown bits when you deglaze in the vegetables
Salt and pepper the fattier side of brisket to taste and put that side down in pan listen to that sizzle.
Salt and pepper the top and after 2-3 minutes when bottom is browned nicely flip over and sear for another 2-4 minutes
Remove brisket to platter add all the vegetables and sauté for about 2-4 minutes add Merlot and cook down for about another 2-4 minutes
Place brisket on top of vegetable and place in crockpot.
Pour the 2 cups of beef broth in cover and cook to low 7-8 hours.
If you were using another pot to do searing and vegetables transfer veggies then the brisket
I cooked about 7-8 hours transferred to container, let cool and then cover and place in frig overnight.
The next day I sliced in about ¼” while reheating the gravy, added the meat and let sit.
There are two schools of thought on this some like to slice the night before and store in the gravy I go either way, this time I waited.
When ready I prepared the sandwich
Layered the brisket, drizzled with some of the gravy making sure some got into the bread, top with red onion relish served with home mad dill pickles and garden tomatoes.
Sat down for the second half and watched the Pats fall apart just like the slices of brisket except that melted in my mouth.
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Beef Brisket with Caramelized Onions and Merlot Sauce
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