Enjoy the heat of wasabi with the complex flavors of beer in this
beer-braised brisket, thinly sliced and served on a wheat baguette.
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
Heat oven to 325 degrees F.
Press garlic evenly onto all surfaces of beef brisket.
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 degrees F
oven for 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
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 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.