Learn how to make Slow Cooker Beef Brisket, one of Rita's recipes for your Crock-Pot.

Slow Cooker Beef Brisket (for sandwiches)


  • 1 (4-lb.) beef brisket, fat trimmed, halved crosswise
  • 1 tablespoon vegetable oil
  • 1 (12-ounce) beer or reduced-sodium beef broth
  • 1 medium onion, sliced
  • 4 cloves garlic, peeled and minced
  • ¼ cup Dijon mustard
  • 1 tablespoon hoisin sauce
  • ¼ teaspoon ground cloves

Small whole grain buns or toasted ciabatta bread slices

Shredded cabbage leaves

Condiments for seasoning – horseradish sauce, assorted mustards, relish, etc.


  1. Season brisket with salt and pepper. Heat oil in large skillet. Brown each half on all sides over medium high heat.
  2. Place beer or broth, onions and garlic in large slow cooker. Top with brisket. In bowl whisk together mustard, hoisin and clovers. Spread over top of brisket.
  3. Cover and cook on LOW for 10-12 hours or HIGH for 5-6 hours.
  4. Remove meat to cutting board and cover with foil. Let sit for 10 minutes. Slice thinly for sandwiches.
  5. Make sandwiches with beef slices, and top with cabbage leaves and condiments. Makes 8-10 servings.