Spicy Braised Brisket Sandwiches --
  • Total Recipe Time: 3-1/4 to 3-1/2 hours
  • Makes 6 to 8 servings


  1. 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
  2. 1 tablespoon olive oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon ground black pepper
  5. 1 large onion, sliced
  6. 2 cloves garlic, minced
  7. 1-1/2 cups (12 ounces) beer
  8. 2 cans (4 ounces each) chopped green chiles, undrained
  9. 1/2 cup beef broth
  10. 1 to 1-1/2 teaspoons crushed red pepper
  11. 6 to 8 Italian or ciabatta rolls, split
  12. Giardinera (optional)
  13. Sliced provolone or jalapeño pepper cheese (optional)
  14. 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, chiles, broth and red pepper as desired; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 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.

    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.
  • Test Kitchen Tips
  • 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.
Comments (1)
Usage Guidelines.


Thank you. I plan to use this recipe in a crock pot. I love corned beef, but when I saw this on Q13Fox in Seattle, I knew I had to try it.