Came across this fun and simple recipe in my beer-related internet travels, and I thought it would make a great one to tuck away for a cold winter dinner, or to serve at a Super Bowl party in just a few months. It might be fun to experiment with different kinds of beer!
Total Recipe Time: 4-4.5 hours
Makes 10-12 servings
Ingredients:
-1 boneless beef brisket, flat cut (4 to 4-1/2 pounds)
-2 cloves garlic, minced
-1 tablespoon peanut or vegetable oil
-1 teaspoon salt
-1/2 teaspoon pepper
-2 medium onions, each cut into 12 wedges
-1 bottle (12 ounces) beer
-1 bottle (12 ounces) chili sauce
-2 teaspoons wasabi paste
-Coleslaw (recipe follows)
-3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef brisket. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
Meanwhile, prepare coleslaw (below).
Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.
Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
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