WASABI-BEER BRAISED BRISKET

Wasabi-Beer Braised Brisket --
 
  • Total Recipe Time: 4 to 4-1/4 hours
  • Makes 10 to 12 servings

INGREDIENTS

  1. 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  2. 2 cloves garlic, minced
  3. 1 tablespoon peanut or vegetable oil
  4. 1 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 2 medium onions, each cut into 12 wedges
  7. 1 bottle (12 ounces) beer
  8. 1 bottle (12 ounces) chili sauce
  9. 2 teaspoons wasabi paste
  10. Coleslaw (recipe follows)
  11. 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split

INSTRUCTIONS FOR WASABI-BEER BRAISED BRISKET

  1. 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.
  2. 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.
  3. Meanwhile, prepare coleslaw.
  4. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
  5. 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.
Comments (4)
Usage Guidelines.

geriwag

Easy to prepare, flavorfull and tender. No knife required. I cooked broccoli, cauliflower and carrots in the juices after the roast was removed from the pot. Perfectly delicious.

SJohnson

This was a really easy recipe and really pretty inexpensive too. I used frozen peas/carrots and served atop mashed potatoes. I also bought a smaller piece of beef to make fewer servings and it still turned out great.

Anonymous

Simple, traditional... but absolutely delicious! Not just for St. Patty's Day anymore!

Anonymous

Ah ha! Now I know what I was doing wrong! Can't wait to make these the right way.