Wasabi-Beer Braised Brisket

Enjoy the heat of wasabi with the complex flavors of beer in this beer-braised brisket, thinly sliced and served on a wheat baguette.

Ingredients

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

Instructions

1. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. 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.

• Test Kitchen Tips Avoid lifting the lid of your cooking vessel, which releases valuable heat and moisture and can significantly increase the cooking time.