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 for this this hearty sandwich.
Ingredients
- 1 large onion, thinly sliced
- 1 bottle of beer (330 mL), such as porter or dark ale
- 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
Directions
- 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, 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.
