Lunch: Beer-Braised BBQ Brisket Grinders

Recipe by Frank P. Melodia Mouth-watering BBQ brisket grinders are great for parties with the guys. Plus, you can get your barbecue fix without dusting off the grill.

Ingredients

2 tbsp. instant espresso coffee powder
2 tbsp. packed brown sugar
1 tbsp. smoked sweet paprika
1 tsp. ground cumin
1 tsp. ground ancho chile
1 tsp. kosher salt
2 tbsp. canola oil or bacon drippings
1 beef brisket
2 large white onions
6 clove garlic
1 bottle dark Mexican beer
1 can fire-roasted diced tomatoes
1 c. chipotle barbecue sauce (or your favorite barbecue sauce)
12 Kaiser, brioche, or Portuguese rolls
Tangy Coleslaw

Instructions

Heat oven to 300 degrees F. Mix espresso powder, sugar, paprika, cumin, ancho chile, and salt in a small cup. Set aside spice rub.
Heat oil or bacon fat in a large, heavy Dutch oven over medium-high heat until shimmering. Add brisket and brown well on all sides, about 6 minutes. Remove brisket to a baking sheet to cool slightly.
Discard all but 2 tablespoons of the drippings from pot. Add onions and garlic and sauté 4 minutes or until softened. Stir in beer, diced tomatoes (with juices), and barbecue sauce. Turn off heat.
Meanwhile, rub brisket all over with spice rub. Place brisket, fat side up, into sauce mixture in pot and bring to a boil. Cover pot and place it in the oven. Braise for 4 1/2 hours or until brisket is fork-tender. Let cool completely in sauce. Skim off and discard fat from the surface of the sauce. Remove brisket and puree sauce in pot using a handheld blender (or puree in a blender). Return brisket to sauce in pot and cover. (You can make this up to 2 days ahead and keep it in the fridge.)
To serve, heat brisket in sauce over low heat for 30 minutes, or until fork-tender. Transfer brisket to a cutting board; trim fat from it, then shred brisket with 2 forks into bite-size pieces. Return shredded beef to sauce in pot and toss until coated. Serve on rolls topped with coleslaw.

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