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Cost
$ $ $ $ $
Difficulty
• • • • •
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 See GMC Group's 267 projects » © 2018 Redbook / GMC Distribution · 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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  • 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.

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