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.
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 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.
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.
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.
0 % *
0 % DV **
0 % DV
0 % DV
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.
Beef. It's What's for Dinner. is your source for hundreds more beef recipes, all designed with you in mind. We keep it simple, we keep it savory. Browse to find new family favorites, then just sit back and let the compliments come rolling in!