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Spicy Braised Brisket Sandwiches

(Family Features) - On game day, the food is almost as important as the game itself! So treat your hungry halfbacks to a menu that will win cheers all around.

Serve-yourself sandwiches score high with famished football fans-especially when beef is the star player.  Spicy Braised Brisket Sandwiches team up with beer and chilies to make a zesty filling with just the right amount of heat.
     
Because brisket is a less tender cut, it needs to simmer gently in a tightly-covered pan until it's fork-tender.  No peeking allowed, or you might be called for a penalty!  Each time the lid is lifted, steam escapes and slows the cooking process.  To get a head start, the beef can be cooked a day in advance, then reheated just before it's time to tackle the sandwiches.

Your game day game plan is a cinch.  Simply shred the cooked beef-easy when it's so tender.  Set up the fixings-crusty rolls, cheese, giardiniera and Roasted Red Pepper Mayonnaise.  Bring out the chilled beverages and get ready to score a touchdown with family and friends!

Spicy Braised Brisket Sandwiches

Ingredients
  • 1 boneless beef brisket, flat cut (3 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 chilies, undrained
  • 1/2 cup ready-to-serve beef broth
  • 1 to 1-1/2 teaspoons crushed red pepper
  • 6 to 8 Italian or ciabatta rolls, split
  • Prepared giardiniera (optional)
  • Sliced provolone or jalapeño pepper cheese (optional)
  • Roasted Red Pepper Mayonnaise (recipe follows) (optional)

Preparation
    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, chilies, 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.
    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.

Nutrition information per serving (1/8 of recipe):

Calories: 306g     Total Fat: 8g
Cholesterol: 46mg     Protein: 31g
Carbohydrates: 25g     Sodium: 571mg

Serves
Makes 8 servings

Notes, Tips & Suggestions
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.

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.

SOURCE: The Beef Checkoff

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