Spicy Braised Brisket Sandwiches

Ingredients:

• 1 beef Brisket Flat Half (2-1/2 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 chiles, undrained
• 1/2 cup beef broth
• 1 to 1-1/2 teaspoons crushed red pepper
• 6 to 8 Italian or ciabatta rolls, split
• Giardinera (optional)
• Sliced provolone or jalapeño pepper cheese (optional)
• Roasted Red Pepper Mayonnaise (recipe follows) (optional)

Cooking:

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.
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.