Recipe Station

Here's everything you need for this mouthwatering slow cooker Hawaiian brisket sandwich. This recipe makes between 18 and 20 slider sandwiches.

Ingredients to Gather

For the brisket:
3 1/2 pounds beef brisket
Kosher salt
1 tablespoon vegetable oil
1 medium yellow onion, thinly sliced
1 (20-ounce) can pineapple slices or rings
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons apple cider vinegar
2 tablespoons cornstarch
1 tablespoon finely chopped peeled fresh ginger
2 cloves garlic, finely chopped
1/4 teaspoon freshly ground black pepper

For the sandwiches:
2 tablespoons apple cider vinegar
1 tablespoon Asian sesame oil
1/2 teaspoon kosher salt
12 to 14 ounces cabbage slaw mix
18 to 20 Hawaiian sweet dinner rolls

Directions to Follow

Make the brisket: Pat the brisket dry with paper towels and season generously all over with salt. Cut the brisket in half if needed to fit in a 5-quart or larger slow cooker or to fit in a large frying pan for searing. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the brisket fat-side down (work in 2 batches if needed) and sear until golden-brown, about 4 minutes. Flip and sear the second side, about 4 minutes more. Transfer to the slow cooker and arrange into a single layer as best as you can; the brisket can fit snugly.

Return the pan to medium heat, add the onion, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until just starting to soften, about 5 minutes. Transfer to the slow cooker. Meanwhile, drain the pineapple slices from the juice but reserve the juice. Cut the pineapple slices in half, transfer to a covered container, and refrigerate. Set the reserved juice aside.

Place the pan back on the stove over an unheated burner. Add the soy sauce, 1/3 cup of the reserved pineapple juice (refrigerate the remaining juice for the slaw dressing), brown sugar, vinegar, cornstarch, ginger, garlic, and pepper. Whisk until the cornstarch is fully dissolved, then pour over the brisket and onions.

Cover and cook on the LOW setting until the brisket is fork-tender, 6 to 8 hours. When the brisket is ready, turn the slow cooker off, uncover, and let sit 30 minutes for the meat to rest. At this point, you can proceed with making the sandwiches or, for best results, let cool completely, cover, and refrigerate in the slow cooker overnight.

If making the sandwiches immediately: Transfer the brisket to a cutting board. Spoon off as much fat from the surface of the sauce as you can.

After this, slice the bread against the grain and return it to the sauce, trimming any excess fat if you wish.

If you plan to refrigerate the meat overnight, scoop the hardened fat from the surface of the meat with a spoon, and then place the brisket and trim the excess fat. As above, slice the meat across the grain and return to the sauce, and then coat the meat with the sauce using a spoon. When you're ready to serve, reheat the meat uncovered at 300 degrees Fahrenheit for 1 hr., or for 1 1/2 hrs. on low in a slow cooker. The sauce should bubble.

To assemble the sandwiches, take 2 tablespoons of the reserved pineapple juice, sesame oil, and salt and whisk them together in a large bowl, and then add the slaw, tossing to combine. Split the rolls and place the brisket inside, top with some of the slaw and a piece of the reserved pineapple.

And you're done! This is one mouthwatering sandwich, and we think it's just perfect for serving at a backyard BBQ. Have you ever tried it? What did you think? Share your thoughts in the comment section below!

Article & Photo Source: The Kitchn