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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
  • ⅔ cup packed dark brown sugar
  • ½ cup tomato paste
  • ½ cup red wine vinegar
  • ⅓ cup dijon mustard
  • ⅓ cup soy sauce
  • 2 bay leaves
  • 1 teaspoon paprika
  • 2 brioche or other rolls, split open and toasted
  • Coleslaw, for serving
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