Season the beef brisket from Ayers Valley Farm with garlic powder, smoked paprika, salt, pepper, and crushed red pepper flakes. Place the brisket in a crockpot, pour in the beef broth, balsamic vinegar, and add the drained pepperoncini peppers. Cook on low for 8 hours or until the brisket is tender and can be shredded easily.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Servings: 6
- (3 lbs)Beef Brisket
- (16 ounces, drained.) Sliced Pepperoncini Peppers
- (1/2 Cup) Beef Broth
- (1 Tablespoon) Balsamic Vinegar
- (1 teaspoon) Garlic Powder
- (1 teaspoon) Smoked Paprika
- (1/2 teaspoon) Crushed Red Pepper Flakes
- Salt and Pepper, to taste
- (6 (or more if making more sandwiches)) Hoagie Buns
- (1 Cup) Olive Tapenade (store bought or homemade)
- (1/4 Cup, chopped) Fresh Basil
- (6 slices (or however many sandwiches you are making)) Sharp White Cheddar Cheese Slices
- (2 Tablespoons) Olive or Avocado Oil
