Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
Meanwhile, prepare coleslaw.
Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.
Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
Nutrition information per serving: 519 Calories; 144 kcal Calories from fat; 16 g Total Fat; 4 g Saturated Fat; 7 g Monounsaturated Fat; 59 mg Cholesterol; 1005 mg Sodium; 51 g Total Carbohydrate; 6.9 g Dietary Fiber; 41 g Protein; 4.9 mg Iron; 7.7 mg NE Niacin; 0.6 mg Vitamin B6; 2.5 mcg Vitamin B12; 9.6 mg Zinc; 67.5 mcg Selenium; 160.1 mg Choline;