Version 2 - Wasabi-Beer Braised Brisket --
  • Total Recipe Time: 4 to 4-1/4 hours
  • Makes 10 to 12 servings


  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


  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 (1)
Usage Guidelines.


This is delicious, except, I do not like bourbon, so I use brandy. Really, really good!!