Grab a bite of this juicy beef sandwich this Superbowl Sunday

 

Beer Braised Brisket Sandwich

Beef sandwiches are popular at all stadiums during football season. A favourite topping for me is smoked cheese and peperoncini, which are pickled peppers. Typically served on a pretzel roll, any crusty on the outside and soft on the inside roll will work well this this hearty sandwich.

1 large onion, thinly sliced

1 bottle of beer (330 mL), such as red or dark ale, stout or porter

3 cloves garlic, minced

3 tbsp (45 mL) each ketchup and prepared horseradish

2 tbsp (30 mL) molasses

1 tbsp (15 mL) Dijon mustard

1 tsp (5 mL) Worcestershire sauce

1/4 tsp (1 mL) freshly ground black pepper

1 boneless beef brisket piece (about 3 lb/1.5 kg)

2 tbsp (30 mL) cornstarch

2 tbsp (30 mL) water

12 peperoncini peppers, sliced

1 1/2 cups (375 mL) shredded smoked mozzarella

6 large buns, halved lengthwise

Scatter onions on bottom of roasting pan. Pour beer over top and sprinkle with garlic. Place beef on top.

In small bowl, stir together ketchup, horseradish, mustard, molasses, Worcestershire sauce and pepper; spread over brisket. Cover with lid and braise in 325 F (160 C) oven for about 3 hours or until very tender.

Remove brisket to cutting board and slice. Whisk cornstarch into water.

Place roasting pan over medium high heat and bring to a simmer. Stir in cornstarch mixture and cook, stirring for 1 minute or until slightly thickened. Return sliced beef to pan and toss with sauce.

Serve on buns with cheese and peppers.

Makes 6 to 8 servings.

Tip: For a toasted sandwich, fill with sliced meat and sprinkle with cheese and place on small baking sheet about 6 inches (15 cm) under broiler for about 1 minute or until cheese is melted and bread is golden. 

Brisket substitutes: You can use flank steaks, boneless blade roasts or an outside round roast if brisket is unavailable.