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Export 14 ingredients for grocery delivery
Step 1
Heat a large skillet over high heat add a little olive oil. Season the brisket with salt and pepper. When the skillet is hot place the brisket in the skillet and sear both sides, about 3-4 minutes per side. Place the brisket in the bowl of a crockpot. Add the garlic, chili powder, cumin, onion powder, water, worcestershire and cider vinegar. Cover and cook on low 8-10 hours or on high 6-8 hours.
Step 2
Preheat oven to 350 degrees F.
Step 3
Heat a dutch oven over high heat, add a little olive oil. Season the brisket with salt and pepper. When the dutch oven is hot place the brisket in the pot and sear both sides, about 3-4 minutes per side. Remove from heat. Add the garlic, chili powder, cumin, onion powder, water, worcestershire and cider vinegar. Cover and bake for 3 1/2-4 hours or until the meat is tender and shreds easily.
Step 4
Heat a large skillet over medium heat. Melt 1 tablespoon butter and then add the garlic. Sauté 30 seconds then add the mushrooms and onions. Cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
Step 5
To the same skillet add another tablespoon butter. Add the bell peppers and cook for 5-8 minutes or until peppers start to brown and char a bit. Add to the plate with the mushrooms and onions.
Step 6
Preheat the oven to 350 degree F.
Step 7
Slice the Pretzel Hoagie Rolls down the center and open them up with your fingers. Add a little shredded provolone and then stuff with the shredded brisket and drizzle with some of the sauce left in the pot used to cook the brisket. Add a handful or so of the peppers, mushrooms and onions and then top with more cheese. Wrap the sandwiches tightly in foil and place them on a baking sheet. Bake for 10-15 minutes or until the cheese is melted. Remove from the oven and unwrap. EAT.