One thing that processed, industrialized food has going for it is that it’s always presented in an easy-to-consume package. A burger in a bun. A burrito wrapped in a tortilla. A pizza slice with sturdy crust. A sandwich between two slices of bread. Nothing to fall apart, to require a fork or to spoil quickly. No fuss, no muss.
Real food, on the other hand, isn’t as convenient. It usually requires a Tupperware, a fork, a pile of napkins. It spoils quickly and requires refrigeration. Not the most convenient for say a picnic or a packed lunch.
Today’s recipe breaks the stereotype – hooray! This Beef Brisket Sandwich is sturdy, packable, portable, and convenient 🙂 No need for Tupperware, forks or even napkins. Well, ok, you might still want a napkin…
We cook our brisket in the slow cooker – super easy – and, for flavor and some fun, I used a can of Zevia zero-calorie soda. Zevia is a natural soda that uses stevia to sweeten it, rather than cane sugar, corn syrup or artificial sweeteners. The flavor takes awhile to get used to – I don’t particularly enjoy sipping it – but it is cool to use in cooking to help tenderize and flavor the meat. *If you don’t want to use Zevia then simply replace it with 12oz of chicken broth.
The thick, crunchy, sweet dill pickles really make this sandwich, so don’t forget to add them! Also the arugula really adds a little kick. For the Flat Bread we are using my simple, make-in-a-skillet recipe. If you cook the brisket on a Sunday and make a double batch of Flat Bread, then you’ll have all the fixings for on-the-go sandwiches to fuel your work week. Enjoy!
- Wash and trim the brisket, cutting it into 6 equal pieces. Pat dry.
- Combine the salt, pepper and chili powder in a bowl. Rub all over the brisket pieces.
- Place the olive oil in a large skillet over medium-high heat. Working in batches, brown each piece of brisket, each side for 7 minutes. Place the brisket pieces in the slow cooker.
- Deglaze the skillet with the can of zevia, then add to the slow cooker along with the can of crushed tomatoes. Cook on high for 6 hours.
- Pour the juices into a 1 quart glass measuring glass. Once the fat has risen to the top, skim off and discard. Remove any fat from the brisket and shred the meat. Heat the juices in a skillet until bubbling. Remove from heat and add the shredded brisket, let it sit for 10 minutes, allowing the meat to soak up the juices.
- Assemble the sandwiches on flat bread with arugula, dijon mustard and plenty of sliced dill pickles. Enjoy!