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
Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot;
brown evenly. Remove brisket; season with salt and black pepper.
Add onion and garlic to stockpot; cook and stir 3-5 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
2-1/2 to 3 hours or until brisket is fork-tender.
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
Serve beef mixture in rolls topped with giardinera, cheese and mayonnaise, if
Roasted Red Pepper Mayonnaise: Place roasted red peppers, mayonnaise and garlic
in food processor container. Cover; process until smooth.