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Cost: $ $ $ $ $

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Time: 1h00

Pub Grub
MAKES 12 GRINDERS

EACH GRINDER About 643 calories, 39g protein, 57g carbohydrate, 28g total fat (7g saturated), 4g fiber, 106mg cholesterol, 1,223mg sodium

Posted by GMC Group • Published 14th December 2016 • See GMC Group's 304 projects » © 2024 Redbook / GMC Publications · Reproduced with permission. · Pub Grub, with recipes from Redbook, Country Living, and Good Housekeeping, published by Hearst (£16.99, available from www.thegmcgroup.com). Photography by Johnny Valiant, Anna Williams & Johnny Miller.

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Emma H. favorited Beer Braised Bbq Brisket Grinders 21 Jan 12:57
Kylie L. added Beer Braised Bbq Brisket Grinders to Food 24 Dec 12:53
Kylie L. favorited Beer Braised Bbq Brisket Grinders 24 Dec 12:53
GMC Group published her project Beer Braised Bbq Brisket Grinders 14 Dec 09:00

Step 1
Preheat oven to 300°F. Mix espresso powder, sugar, paprika, cumin, chile powder, and salt in a small cup. Set aside spice rub.
Step 2
Heat oil 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.
Step 3
Discard all but 2 tablespoons of the drippings from pot. Add onions and garlic and sauté for 4 minutes or until softened. Stir in beer, diced tomatoes (with juices), and barbecue sauce. Turn off heat.
Step 4
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 in the oven. Braise for 41⁄2 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.)
Step 5
To serve, heat brisket in sauce over low heat for 30 minutes, or until fork-tender. Transfer brisket to a cutting board; trim fat, then shred with 2 forks into bite-size pieces. Return shredded beef to sauce in pot and toss until coated. Serve on rolls topped with coleslaw.
Step 6
TANGY COLESLAW Toss 1 medium green cabbage, cored and finely shredded; 11⁄2 cups finely shredded carrots; 1⁄2 cup chopped fresh cilantro; and 1⁄3 cup finely diced red onion in a large serving bowl until combined. In a small bowl, whisk together 1⁄3 cup cider vinegar and 1⁄3 cup granulated sugar until sugar dissolves. Whisk in 1⁄2 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1 1⁄2 teaspoons kosher salt, and 3⁄4 teaspoon crushed red pepper flakes. Pour over cabbage mixture and toss well. (Can be made up to 2 days ahead. Cover and refrigerate; before serving, bring to room temperature.) Makes 4 cups.