Makes: 8 servings
Prep: 30 mins
Cook: 4 hrs
- Salt and black pepper
- 1 teaspoon cayenne pepper
- 6 pounds beef brisket, cut into 2-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 12 ounce bottle dark beer
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 2 tablespoons yellow mustard
- 2 baguettes
- In a small bowl, mix 2 1/2 teaspoons salt, 1 1/2 teaspoons black pepper and the cayenne. Set aside 1/2 teaspoon of the spice mixture. In a large bowl, toss the brisket with the remaining spice mixture.
- Preheat the oven to 300 degrees . In a large, heavy skillet, heat the olive oil over medium heat. Working in batches, add the brisket and cook until browned, 8 to 10 minutes. Transfer to a large roasting pan.
- Add the beer to the skillet, lower the heat and simmer for 2 minutes, scraping up the browned bits. Pour the beer mixture into the roasting pan, cover and cook in the oven until the meat cuts easily with a fork, 3 1/2 to 4 hours. Let cool.
- Shred the beef and transfer to a large saucepan. Pour the remaining pan juices into a bowl and skim off the fat. Add 2 cups of the juices to the shredded beef, cover and keep warm over low heat.
- In a small saucepan, heat the ketchup, vinegar, brown sugar, mustard and the reserved 1/2 teaspoon spice mixture over medium heat. Stir 1 cup of the ketchup mixture into the beef, setting aside the rest for serving. Cover the beef and cook, stirring occasionally, until heated through.
- Split the baguettes and hollow out slightly. Mound the beef into the bread bottoms; cover with the bread tops. Cut each into 4 pieces and serve with the reserved sauce.
- Concha y Toro Casillero del Diablo Central Valley Cabernet Sauvignon 2006 (Chile)