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


  • 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)


  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: 306 Calories; 72 kcal Calories from fat; 8 g Total Fat; 2 g Saturated Fat; 3 g Monounsaturated Fat; 46 mg Cholesterol; 571 mg Sodium; 25 g Total Carbohydrate; 2.3 g Dietary Fiber; 31 g Protein; 3.4 mg Iron; 5.7 mg Niacin; 0.3 mg Vitamin B6; 1.9 mcg Vitamin B12; 6.4 mg Zinc; 27.6 mcg Selenium;

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