Name: Brisket – Spicy Braised Sandwiches
Yield: 8
Ingredients: 3 lbs Brisket; 1 tbsp Olive oil; ½ tsp Salt; ¼ tsp Pepper; 1 Onion, sliced; 2 Cloves of garlic, minced; 12 oz Beer; 8 oz Chopped green chiles (undrained if canned); ½ cup Beef broth; 1 tsp Crushed red pepper; 68 Italian or ciabatta rolls; Giardiniera; Provolone or pepper jack cheese, sliced; Roasted red pepper mayo (see below); ½ cup Roasted red pepper; ½ cup Mayonnaise; 1 Clove of garlic, chopped

Brisket – Spicy Braised Sandwiches

CategoryBEEFDifficultyIntermediate

Yields8 Servings

Total Time1 hr 59 mins

3 lbs Brisket

1 tbsp Olive oil

½ tsp Salt

¼ tsp Pepper

1 Onion, sliced

2 Cloves of garlic, minced

12 oz Beer

8 oz Chopped green chiles (undrained if canned)

½ cup Beef broth

1 tsp Crushed red pepper

68 Italian or ciabatta rolls

Optional

Giardiniera

Provolone or pepper jack cheese, sliced

Roasted red pepper mayo (see below)

Roasted Red Pepper Mayo

½ cup Roasted red pepper

½ cup Mayonnaise

1 Clove of garlic, chopped

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.

For 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.

Ingredients