Spicy Braised Brisket Sandwiches
Courtesy of The Beef Checkoff 6 Servings • 30 Min. Prep Time • 2 1/2- 3 Hrs. Cook Time| Ingredients |
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| 1 boneless beef brisket, flat cut (2 1/2 - 3 1/2 lbs.) |
| 1 Tbsp. olive oil |
| 1/2 tsp. salt |
| 1/4 tsp. ground black pepper |
| 1 large onion, sliced |
| 2 cloves garlic, minced |
| 1-1/2 c. (12 oz.) beer |
| 2 cans (4 oz. ea.) chopped green chiles, undrained |
| 1/2 c. beef broth |
| 1 to 1 1/2 tsp. crushed red pepper |
| 6-8 Italian or ciabatta rolls, split |
| Giardinera (optional) |
| sliced provolone or jalapeno pepper cheese (optional) |
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| Roasted Red Pepper Mayonnaise (optional): |
| 1/2 c. jarred roasted red peppers |
| 1/2 c. mayonnaise |
| 1 clove chopped garlic |
Directions:
1. Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket; season with salt and black pepper.
2. Add onion and garlic to stockpot; cook and stir 3-5 min. 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 2-1/2 to 3 hrs. or until brisket is fork-tender.
3. Remove brisket. Skim fat from cooking liquid; keep cooking liquid warm. Trim fat from brisket. Cut into 4-6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid.
4. Serve beef mixture in rolls topped with giardinera, cheese and mayonnaise, if desired.
* Roasted Red Pepper Mayonnaise: Place 1/2 c. jarred chopped roasted red pepper, 1/2 c. mayonnaise and 1 clove chopped garlic in food processor container. Cover; process until smooth. Yield: about 2/3 cup.
* Recipe Courtesy of The Beef Checkoff
