The Steen Style

So I absolutely LOVE my slow cooker. And yes, I said slow cooker and not Crock Pot. Did you know that is a trademarked term? Weird, right? We received the All Clad Slow Cooker as an early wedding/Christmas present from Conner’s parents in 2007. I have used it so much since then!! You can read about my love here and here.

Last night I made Food Network’s Slow Cooker Brisket Sandwiches and an absolutely amazing coleslaw! The coleslaw recipe was published in a local magazine and was made by Valerie Naifeh, a local jewelry designer. Conner, Chris and I loved this meal! The brisket had a great flavor and will be perfect for brisket tacos later in the week. The coleslaw was great because it is more salad-like instead of the usual mayo-heavy slaw served. Both recipes were super easy and quick – let me know if you make these!

Slow Cooker Brisket Sandwiches

Ingredients
2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup Dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving

Directions
Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

Per serving: Calories 474; Fat 16 g (Saturated 7 g); Cholesterol 128 mg; Sodium 265 mg; Carbohydrate 18 g; Fiber 0 g; Protein 61 g

Truly To-Die-For Coleslaw

Dressing Ingredients
1 cup granulated sugar
3/4 cup vegetable oil
1/2 cup red wine vinegar
Juice of one lemon
1 teaspoon each: salt, celery seed, dry mustard, paprika

Directions
Mix all ingredients together thoroughly and toss with 2 packages of coleslaw mix. Serve and enjoy!