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.
1 boneless beef brisket, flat cut (2 1/2 - 3 1/2 lbs.)
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 oz.) beer
2 cans (4 oz. ea.) chopped green chiles, undrained
1/2 cup beef broth
1 to 1 1/2 teaspoons crushed red pepper
6-8 Italian or ciabatta rolls, split
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 reserved liquid.
Serve beef mixture in rolls topped with giardinera, cheese and mayonnaise, if desired.
Roasted Red Pepper Mayonnaise: Place roasted red peppers, mayonnaise and garlic in food processor container. Cover; process until smooth.
Yield: about 2/3 cup Mayonnaise
Prep Time: 30 Min.
Cook Time: 2 1/2- 3 Hrs.
Reprinted with permission from The Beef Checkoff