Spicy Braised Brisket Sandwiches
Beef Brisket is braised in a spicy mixture of beer, green chilies and crushed red pepper for just the right amount of heat. Serve the shredded beef on rolls with provolone cheese and Giardinera.
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Total Time: 2 hrs
Ingredients:
- 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1-1/2 cups (12 ounces) beer
- 2 cans (4 ounces each) chopped green chiles, undrained
- 1/2 cup beef broth
- 1 to 1-1/2 teaspoons crushed red pepper
- 6 to 8 Italian or ciabatta rolls, split
- Giardinera (optional)
- Sliced provolone or jalapeño pepper cheese (optional)
- Roasted Red Pepper Mayonnaise (recipe follows) (optional)
Cooking:
- Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket; season with salt and black pepper.
- Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onion is crisp-tender. Return brisket, fat side up, to stockpot. Add beer, chiles, broth and red pepper as desired; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender.
- Remove brisket. Skim fat from cooking liquid; keep cooking liquid warm. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid.
- Serve beef mixture in rolls topped with giardiniera, cheese and mayonnaise, if desired.
Roasted Red Pepper Mayonnaise: Place 1/2 cup jarred chopped roasted red pepper, 1/2 cup mayonnaise and 1 clove chopped garlic in food processor container. Cover; process until smooth. Yield: about 2/3 cup.
Cook's Tip: Brisket may be prepared a day ahead and refrigerated. To reheat, heat in stockpot over medium-high heat 9 to 14 minutes or until 165°F, stirring occasionally.
