Gear Up For Game Day

(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
Total preparation and cooking time: 3-1/4 to 3-1/2 hours

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)

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.

Makes 8 servings.

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.

Yield: about 2/3 cup.

Nutrition information per serving (1/8 of recipe): 306 calories; 8 g fat (2 g saturated fat; 3 g monounsaturated fat); 46 mg cholesterol; 571 mg sodium; 25 g carbohydrate; 2.3 g fiber; 31 g protein; 5.7 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 3.4 mg iron; 27.6 mcg selenium; 6.4 mg zinc.

SOURCE: The Beef Checkoff through National Cattlemen's Beef Association