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Ale-Braised Brisket and Onion Sandwiches

Ale-Braised Brisket and Onion Sandwiches

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Servings: Serves 8

Prep Time: 20 minutes

Cook Time: 480 minutes

Ingredients: Add ingredients to List

Thin slices of savory, slow-cooked beef are sandwiched in a soft roll, topped with onion and gorgonzola crumbles. Everything is prepped ahead, so set it out for your guests, sit back, and enjoy the party.
1 tablespoon Tapioca, quick cooking, dry
1 each Large sweet onion, thinly sliced
2 cube Beef bouillon, dry cube
12 oz Beer, pale ale
1/4 cup Horseradish, prepared
2 teaspoon Minced garlic
2 teaspoon Dry mustard
2 tablespoon Molasses
2 teaspoon Paprika
1/3 cup Ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon Black pepper, freshly ground
1/2 teaspoon Kosher salt
4 lb Beef brisket, flat-cut
8 each Submarine/hoagie/sandwich rolls
1 cup Gorgonzola cheese, crumbled

directions:

Note: Make sure to buy prepared horseradish, which is plain grated horseradish in vinegar, and not horseradish sauce, which can be made with mayonnaise or sour cream.
1. Sprinkle tapioca on bottom of slow cooker. Top with onion slices and bouillon cubes. Pour ale over onions.
2. In a small bowl, whisk together horseradish, garlic, mustard, molasses, paprika, ketchup, Worcestershire sauce, black pepper, and salt.
3. Trim fat from brisket. If necessary, cut beef in half to fit your slow cooker. Coat beef in half to fit your slow cooker. Coat beef with horseradish mixture. Place it on top of onions. One piece of meat can be placed on top of the other. Cover and cook on Low for 8 hours.
4. Remove beef and place on a cutting board. Stir onions and sauce. Use a fork or slotted spoon to lift out onions from sauce and place in a small serving bowl.
5. Thinly slice beef against the long muscle grains and return slices to sauce. Stir to coat. For serving, there should be just enough sauce to cover beef in cooker. Remove extra sauce and place in a gravy boat.
6. Place rolls on a platter and gorgonzola in a small bowl. To serve, put slow cooker with beef slices on a serving table. Next to it, place onion slices, sauce, rolls, and gorgonzola. Each sandwich should be assembled with slices of beef, some onions, and 1 to 2 Tbsp. gorgonzola crumbles.
Source: Hannaford fresh Magazine, November - December 2008

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Quantity Ingredients coupon
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1 tablespoon Tapioca, quick cooking, dry  
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1 each Large sweet onion, thinly sliced  
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2 cube Beef bouillon, dry cube  
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12 oz Beer, pale ale  
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1/4 cup Horseradish, prepared  
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2 teaspoon Minced garlic  
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2 teaspoon Dry mustard  
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2 tablespoon Molasses  
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2 teaspoon Paprika  
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1/3 cup Ketchup  
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1 teaspoon Worcestershire sauce  
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1/2 teaspoon Black pepper, freshly ground  
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1/2 teaspoon Kosher salt  
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4 lb Beef brisket, flat-cut  
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8 each Submarine/hoagie/sandwich rolls  
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1 cup Gorgonzola cheese, crumbled  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 743 kcal (37%)
Calories from Fat 468
Total Fat 52 g (80%)
Saturated Fat 24 g (120%)
Cholesterol 137 mg (46%)
Sodium 3804 mg (159%)
Total Carbohydrates 52 g (17%)
Dietary Fiber 10 g (40%)
Protein 54 g (90%)
Vitamins
Vitamin A 510 IU (1%)
Vitamin C 71 mg (79%)
Minerals
Calcium 191 mg (15%)
Iron 20 mg (111%)
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