Spicy Braised Brisket Sandwiches

Ingredients icon
14 Ingredients
Servings icon
Makes 6 to 8 servings
Time icon
3-1/4 to 3-1/2 hours

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)

Preparation

  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 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.

  3. 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.

  4. 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.

Nutrition Information

Nutrition information per serving (1/6 of recipe): 375 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 62 mg cholesterol; 687 mg sodium; 26 g carbohydrate; 2.7 g fiber; 40 g protein; 7.1 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 4.2 mg iron; 36.8 mcg selenium; 8.6 mg zinc.

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