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
Sliced provolone or jalapeño pepper cheese (optional)
Roasted Red Pepper Mayonnaise (recipe follows) (optional)
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.
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.