Description
These Pumpkin Beer Brisket Melts are hearty and flavorful sandwiches featuring tender slow-cooked brisket infused with pumpkin beer, melted Havarti cheese, and a tangy honey mustard mayo, all served on buttery everything-seasoned pretzel rolls. Perfect for a cozy meal that combines savory, sweet, and slightly spicy notes.
Ingredients
Scale
Pretzel Rolls
- 1 batch of pretzel rolls, homemade or store bought
- 2 tablespoons unsalted butter, melted
- 2 tablespoons everything seasoning
Slow Cooker Brisket
- 3 to 4 pounds beef brisket
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 ounces pumpkin beer or cider
Assembly
- Sliced Havarti cheese, for melting
- Microgreens or arugula, for serving
Honey Mustard Spread
- 1/2 cup honey mustard
- 2 tablespoons mayonnaise
Instructions
- Prepare Pretzel Buns: Whether using homemade or store-bought pretzel buns, preheat your oven to 325°F. Brush the tops of the buns with melted unsalted butter and sprinkle them evenly with everything seasoning. Place the buns in the oven and warm for 8 to 10 minutes to enhance flavor and texture.
- Cook the Brisket: Season the entire brisket evenly with smoked paprika, garlic powder, salt, and pepper. Place the brisket in the slow cooker and pour over the pumpkin beer or cider, covering the meat. Cook on low heat for 8 hours until tender.
- Shred the Brisket: Once cooked, if the brisket remains whole, transfer it to a cutting board and shred it using a sharp knife and fork. Alternatively, shred it directly in the slow cooker. Return the shredded meat to the slow cooker and continue cooking on low for an additional 30 minutes, stirring occasionally to blend the juices thoroughly.
- Make Honey Mustard Spread: While the brisket finishes cooking, whisk together honey mustard and mayonnaise in a small bowl until smooth. Use immediately as a sandwich spread.
- Assemble Sandwiches: Preheat oven to 325°F if not already on. Spread a generous amount of honey mustard mayo on the bottom half of each warmed pretzel bun. Layer with a hearty portion of shredded brisket, then top with a slice of Havarti cheese.
- Melt the Cheese: Place the assembled sandwiches on a baking sheet and put them in the oven for 5 to 6 minutes, just until the cheese is melted and bubbly.
- Garnish and Serve: Remove the sandwiches from the oven, top the brisket and cheese layer with a handful of microgreens or arugula, then cover with the top halves of the pretzel buns. Serve immediately and enjoy!
Notes
- If you prefer a spicier brisket, add a pinch of cayenne pepper or chili powder to the seasoning mix.
- Store leftover brisket in its cooking juices to keep it moist; it reheats well on the stovetop or microwave.
- You can substitute the pumpkin beer with apple cider or a dark beer if unavailable.
- For a lower-fat option, use light mayonnaise or Greek yogurt in the honey mustard spread.
- The sandwiches can be assembled ahead of time and warmed in the oven just before serving.
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
