Porter Brisket Sandwiches

Super Bowl XLIX is just around the corner and we cannot wait to see what the Seahawks and the Patriots have in store for us! In anticipation for the big game, we are making Porter Brisket Sandwiches that are cooked to perfection in a slow cooker that is finished off with a creamy horseradish sauce.

Makes 12 sliders or 6 larger sandwiches


2 tbs olive oil – divided
4 tbs unsalted butter – divided
2 large Mayan (sweet) onions – sliced
4 lbs beef brisket
salt and pepper
1 head of garlic, peeled and roughly chopped
12 ounces of porter or dark beer
1 can of stewed tomatoes (14.5 oz)
1/4 cup + 2 tbs worchestershire sauce – divided
1/4 cup + 2 tbs balsamic vinegar – divided
1 cup sour cream
1 tbs cream style horseradish
¼ tsp garlic powder
¼ tsp smoked paprika
12 slider buns or 6 regular sized buns


In a skillet over medium heat add the half the oil (1 tbs), half the butter (2 tbs) and onions. Cook until lightly caramelized, about 15 minutes. Remove from pan, set aside.

Liberally salt and pepper the brisket on all sides.

Add the rest of the oil and butter to the onion pan and sear the brisket until browned on all sides. Add to a slow cooker. Top with onions and garlic, then add the beer, un-drained tomatoes, 1/4 cup of Worcestershire sauce and 1/4 cup balsamic.

Cook on low for 6 to 8 hours or until fork tender. About 30 minutes before done, add 2 tbs of Worcestershire sauce and 2 tbs balsamic.

Remove the brisket, thinly slice.

Drain the onions, transfer to a small bowl.

In a small bowl stir together the sour cream, horseradish, garlic powder and smoked paprika.

Fill the buns with brisket, onions and sour cream mixture.