Spicy Braised Brisket Sandwiches

Brisket cooked in spiced beer and beef broth until tender, then piled on to ciabatta rolls and topped with giardinera and Roasted Red Pepper Mayonnaise.

Prep: 30 min | Cook: 2 1/2 to 3 hr | Yield: 6 servings

Ingredients

Sandwiches

• 1 boneless beef brisket, flat cut (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 (4 ounce) cans 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)

Roasted Red Pepper Mayonnaise

• Sliced provolone or jalapeno pepper cheese (optional)
• Roasted Red Pepper Mayonnaise (optional)
• 1/2 cup jarred roasted red peppers
• 1/2 cup mayonnaise
• 1 clove chopped garlic

Instructions

Sandwiches

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 for 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 for 2 1/2 to 3 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 4-6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid.
4. Serve beef mixture in rolls topped with giardinera, cheese and mayonnaise, if desired.

Roasted Red Pepper Mayonnaise

1. Place roasted red peppers, mayonnaise and garlic in food processor container. Cover; process until smooth.

Attribution

Recipe and photo used with permission from: Beef Checkoff