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Beer-Braised Brisket Sandwiches

April 17, 2015 | By | 2 Replies More

brisket sandwiches

The Prez and I sometimes come up with our own favorite versions of dishes that are heavy on our dinner rotation. Even though Rob’s homemade pizza made me seriously consider him as husband material when we were first dating, I’ve since learned that sometimes, I want a big, gooey pan pizza. And, any accolades I have for Mr. P’s famous brisket are insufficient. But recently, we tried a new recipe for beer braised brisket sandwiches that had Mr. P. singing my praises!

This recipe was in a recent Bon Appetit magazine in a feature about the Superbowl. I hate everything about the Super Bowl, but I can certainly get excited about a recipe that makes large gatherings easier. With summer approaching, everyone will be thinking about grilling. Grilling’s perfect for small-scale dinners, but for large crowds, no cook should be enslaved over an open flame while everyone else is having a good time.

These brisket sandwiches work for parties because: 1) sandwiches are easy to eat anywhere and they’re portable, 2) the recipe is easy and can be (mostly) prepared in advance and 3) the brisket is so delicious, your guests will be talking about it years from now. Other than a little advance planning – the meat is coated with a flavorful rub two days ahead of time – it couldn’t be easier. I usually buy only half the meat called for because we rarely serve a crowd.

For serving, slather some smoky salsa roja on buttery brioche rolls and pile on the shredded meat. These braised brisket sandwiches go down even easier with ice cold beer. We had these sandwiches on “opening day” of our patio – we had just taken the winter covers off our outdoor dining table.

For the salsa roja, you will need a can of chipotle chiles in adobo sauce, but the recipe only uses one chile. I don’t use these often in my cooking, and I hate to waste the rest of the can. This salsa was so yummy that I’m simply going to use the rest of the chiles and adobo sauce to make a few more batches of salsa roja for freezing. That will make this feast even easier to throw together when the mood strikes.

Brisket Ingredients (Serves 12)

6 garlic cloves

2 Tbsp. brown sugar

2 Tbsp. Dijon mustard

2 Tbsp. olive oil

1 Tbsp. freshly ground black pepper

1 Tbsp. ground cumin

1 Tbsp. paprika

1 tsp. cayenne pepper

1/4 cup kosher salt

8-10 pounds untrimmed brisket (I use only 100% grass fed)

2 onions, thinly sliced

1 12-ounce can lager

brisket sandwiches

Almost ready for the oven

Step one:

6 garlic cloves

2 Tbsp. brown sugar

2 Tbsp. Dijon mustard

2 Tbsp. olive oil

1 Tbsp. freshly ground black pepper

1 Tbsp. ground cumin

1 Tbsp. paprika

1 tsp. cayenne pepper

1/4 cup kosher salt

8-10 pounds untrimmed brisket

brisket sandwichesCombine the garlic, spices, mustard, oil and salt in a food processor and process until smooth. Rub the paste all over the brisket, on all sides and inside any nooks and crannies. Tightly wrap the brisket in plastic wrap and place on a baking sheet. Chill for 1-2 days.

Step two:

2 onions, thinly sliced

1 12-ounce can lager

Before cooking, bring meat to room temperature by letting it sit out for about 1 hour. Preheat oven to 325°. Scatter onion slices in the bottom of a large roasting pan and set brisket, fat side up, on top of the onions. Pour the beer in the pan, cover with foil and and cook for 5-6 hours or until meat is very tender. Remove from the oven and heat broiler. Broil the meat, uncovered, for about 5-10 minutes until it is nicely browned and crisp on top. Let cool slightly, cut away any undesired fat, shred or slice the meat and mix with onions.

Salsa Roja Ingredients

2 Tbsp. olive oil

1 yellow onion, chopped

2 garlic cloves, chopped

1 canned chipotle chile in adobo, chopped, plus 1 tsp. adobo sauce (easily found in supermarket ethnic section)

2 Tbsp. tomato paste

1 14.5-ounce can diced fire-roasted tomatoes

Sea salt and freshly ground pepper

1/4 cup raw apple cider vinegar

1 Tbsp. dark molasses

brisket sandwichesStep one

2 Tbsp. olive oil

1 yellow onion, chopped

2 garlic cloves, chopped

1 canned chipotle chile in adobo, chopped, plus 1 tsp. adobo sauce

2 Tbsp. tomato paste

1 14.5-ounce can diced fire-roasted tomatoes

Sea salt and freshly ground pepper

Heat oil in a large skillet over medium-high heat. Add onions and garlic and cook for about 8-10 minutes, until onion are translucent and beginning to brown. Add chipotle chile, adobo sauce and tomato paste to the skillet and cook for about 3 minutes, or until the mixture is slightly darkened. Add tomatoes and cook for another 5 minutes, until slightly thickened. Season mixture with sea salt and pepper.

Step two

1/4 cup raw apple cider vinegar

1 Tbsp. dark molasses

Transfer mixture to a blender or food processor after it’s cooled slightly. Add the apple cider vinegar and molasses. Puree until smooth.

 

 

 

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Category: Favorites, Food, General, Main Dishes, Recipes, Spring

Comments (2)

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  1. Pat Barker says:

    Yummy I need to try this…party in my mouth!!

    • Brande says:

      That’s funny because The Prez and I were saying while we were eating that this would be the perfect dinner to make for Pat the Bat because you’re kind of a meat and potatoes kinda guy!

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