Wasabi-Beer Braised Brisket Sandwiches
This recipe, courtesy of The Beef Checkoff, is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
1 beef Brisket Flat Half (4 to 4 1/2-pounds)
2 cloves garlic, minced
1 tablespoon peanut or vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 medium onions, each cut into 12 wedges
1 bottle (12 ounces) beer
1 bottle (12 ounces) chili sauce
2 teaspoons wasabi paste
1/2 cup rice vinegar
2 tablespoons peanut or vegetable oil
2 tablespoons toasted sesame oil
2 teaspoons minced fresh ginger
2 teaspoons honey
1 (16-ounce) package coleslaw mix
1 (8-ounce) package shredded red cabbage
Salt, to taste
3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
- Preheat oven to 325°F (160°C).
- 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 (160°C) oven 3 1/2 to 4 hours or until beef is fork-tender.
- Meanwhile, prepare coleslaw. Combine rice vinegar, oils, ginger and honey in large bowl. Add coleslaw mix and shredded red cabbage; toss to coat. Season with salt, if desired.
- 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.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe): 519 calories; 16 g fat (4 g saturated fat; 7 g monounsaturated fat); 59 mg cholesterol; 1005 mg sodium; 51 g carbohydrate; 6.9 g fiber; 41 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 4.9 mg iron; 67.5 mcg selenium; 9.6 mg zinc; 160.1 mg choline.
Recipe and photograph courtesy of The Beef Checkoff.