Beef Brisket Recipes

Wasabi-Beer Braised Brisket

Enjoy the heat of wasabi with the complex flavors of beer in this beer-braised brisket, thinly sliced and served on a wheat baguette.

Wasabi-Beer Braised Brisket

Yield: 12 servings


  • 1 beef brisket flat half (4 to 4 1/2 pounds)
  • 2 cloves garlic, minced
  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium onions, each cut into 12 wedges
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) chili sauce
  • 2 teaspoons wasabi paste
  • Coleslaw (recipe follows)
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split


  1. Heat oven to 325 degrees F.
  2. Press garlic evenly onto all surfaces of beef brisket.
  3. 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.
  4. 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 degrees F oven for 3 1/2 to 4 hours or until beef is fork-tender.
  5. Meanwhile, prepare coleslaw.
  6. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
  7. 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.
  8. Coleslaw: Combine 1/2 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.


Per serving: 519 Calories; 16g Total Fat; 4g Saturated Fat; 7g Monounsaturated Fat; 59mg Cholesterol; 1005mg Sodium; 51g Total carbohydrate; 41g Protein; 4.9mg Iron; 7.7mg Niacin; 0.6mg Vitamin B6; 160.1mg Choline; 2.5mcg Vitamin B12; 9.6mg Zinc; 67.5mcg Selenium; 6.9g Fiber


Recipe and photo used with permission from: Texas Beef Council

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