This is a recipe that I developed over the Summer, when the Mayones were celebrating Christmas in July. I mean this literally as most magazines run at least 4 months ahead of time. Right now in my kitchen, I am pretending that it is Spring.
With this recipe, it’s time to get back to reality and cold November rains. I happen to slow cook all year long, but the winter months are particularly suited to slow cooking, so dust off your slow cooker and get cooking already.
Thin slices of savory, slow-cooked beef are sandwiched in a soft roll, topped with onion and gorgonzola crumbles. Cook’s Note: Make sure to buy prepared horseradish, which is plain grated horseradish in vinegar, and not horseradish sauce, which can be made with mayonnaise or sour cream.
1 Tbsp quick cooking tapioca
2 cubes Beef bouillon
1 sweet onion, thinly sliced
12 oz pale ale beer
1/4 cup grated horseradish
2 tsp minced garlic
2 tsp dry mustard
2 Tbsp molasses
2 tsp paprika
1/3 cup ketchup
1/2 tsp black pepper
1/2 tsp kosher salt
8 ea Submarine/hoagie/sandwich rolls (or finger rolls for a party)
1 tsp Worcestershire sauce
4 -5 lb Beef brisket, flat-cut
1 cup Gorgonzola cheese, crumbled
1. Sprinkle tapioca on bottom of slow cooker. Top with onion slices and bouillon cubes. Pour ale over onions.
2. In a small bowl, whisk together horseradish, garlic, mustard, molasses, paprika, ketchup, Worcestershire sauce, black pepper, and salt.
3. Trim fat from brisket. If necessary, cut beef in half to fit your slow cooker. Coat beef in half to fit your slow cooker. Coat beef with horseradish mixture. Place it on top of onions. One piece of meat can be placed on top of the other. Pour any remaining sauce over the beef. Cover and cook on Low for 8 hours.
4. Remove beef and place on a cutting board. Stir onions and sauce. Use a fork or slotted spoon to lift out onions from sauce and place in a small serving bowl.
5. Thinly slice beef against the grain and return slices to sauce. Stir to coat. For serving, there should be just enough sauce to cover beef in cooker. Remove extra sauce and place in a gravy boat.
6. Place rolls on a platter and gorgonzola in a small bowl. To serve, put slow cooker with beef slices on a serving table. Next to it, place onion slices, sauce, rolls, and gorgonzola. Each sandwich should be assembled with slices of beef, some onions, and 1 to 2 Tbsp. gorgonzola crumbles.