Brisket is braised in a spicy mixture of beer, green chilies and crushed red pepper for just the right amount of heat. Serve the shredded beef on rolls with provolone cheese and Giardinera!
Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket; season with salt and black pepper.
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.
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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 375 Calories; 10g Total Fat; 3g Saturated Fat; 4g Monounsaturated Fat; 62mg Cholesterol; 687mg Sodium; 26g Total carbohydrate; 40g Protein; 4.2mg Iron; 7.1mg Niacin; 0.4mg Vitamin B6; 2.6mcg Vitamin B12; 8.6mg Zinc; 36.8mcg Selenium; 2.7g Fiber.