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Spicy Braised Brisket Sandwiches

Beef Brisket is braised in a spicy mixture of beer, green chilies and crushed red pepper for just the right amount of heat. Serve the shredded beef on rolls with provolone cheese and Giardinera.

  • 2
    hrs
  • 8
    SERVINGS
  • 380
    Cal
  • 40 g
    Protein

Ingredients:

  • 1 beef Brisket Flat Half (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 cans (4 ounces each) 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)
  • Sliced provolone or jalapeño pepper cheese (optional)
  • Roasted Red Pepper Mayonnaise (recipe follows) (optional)

Cooking:

  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 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 2-3/4 to 3-1/4 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 to 6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid.

  4. Serve beef mixture in rolls topped with giardiniera, cheese and mayonnaise, if desired.

    Roasted Red Pepper Mayonnaise: Place 1/2 cup jarred chopped roasted red pepper, 1/2 cup mayonnaise and 1 clove chopped garlic in food processor container. Cover; process until smooth. Yield: about 2/3 cup.

    Cook's Tip: Brisket may be prepared a day ahead and refrigerated. To reheat, heat in stockpot over medium-high heat 9 to 14 minutes or until 165°F, stirring occasionally.
375 CALORIES

0 % *

3g SAT FAT

0 % DV **

40g PROTEIN

0 % DV

4.2 mg IRON

0 % DV

8.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 375 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 62 mg Cholesterol; 687 mg Sodium; 26 g Total Carbohydrate; 2.7 g Dietary Fiber; 40 g Protein; 4.2 mg Iron; 7.1 mg NE Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 8.6 mg Zinc; 36.8 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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