Wasabi-Beer Braised Brisket
Total Recipe Time: 4-4.5 hours
Makes 10-12 servings
- 1 boneless beef brisket, flat cut (4 to 4-1/2 pounds)
- 2 cloves garlic, minced
- 1 tablespoon peanut or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium onions, each cut into 12 wedges
- 1 bottle (12 ounces) beer
- 1 bottle (12 ounces) chili sauce
- 2 teaspoons wasabi paste
- Coleslaw (recipe follows)
- 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
- Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef brisket. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
- Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
- Meanwhile, prepare coleslaw.
- Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
- Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.
Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
Nutrition information per serving, 1/10 of recipe: 519 calories; 16 g fat (4 g saturated fat; 7 g monounsaturated fat); 59 mg cholesterol; 1005 mg sodium; 51 g carbohydrate; 6.9 g fiber; 41 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 4.9 mg iron; 67.5 mcg selenium; 9.6 mg zinc; 160.1 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.Nutrition information per serving, 1/12 of recipe: 462 calories; 14 g fat (3 g saturated fat; 6 g monounsaturated fat); 49 mg cholesterol; 889 mg sodium; 48 g carbohydrate; 6.6 g fiber; 35 g protein; 6.8 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 4.4 mg iron; 61.6 mcg selenium; 8.3 mg zinc; 136.3 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Total Recipe Time: 35-40 minutes
Makes 8 burgers
- 1 pound ground beef (96% lean)
- 9 whole wheat small hamburger or slider buns, split, divided
- 1/4 cup minced onion
- 1 egg white, slightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Topping Variations: Mango-Pineapple Salsa, Spicy Caramelized Onions or Creamy Yogurt-Feta Sauce
- Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
- Combine ground beef, 1/2 cup bread crumbs, onion, egg white, garlic, salt and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
- Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 1-1/2 minutes before burgers are done, place rolls, cut sides down, on grid. Grill until lightly toasted.
- Serve burgers in buns with Topping(s) Variation(s), as desired. Close sandwiches.
Mango-Pineapple Salsa: Combine 1/2 cup finely diced ripe mango or 1/2 cup finely diced drained jarred ripe mango, 1/3 cup finely chopped fresh pineapple or 1/3 cup drained canned crushed pineapple, 1/4 cup finely chopped tomato, 1 to 2 tablespoons finely chopped jalapeño pepper, 1 tablespoon finely chopped fresh mint, 1 tablespoon fresh lime juice and 1/4 teaspoon salt in small bowl. Refrigerate until ready to use. Makes 1 cup
Spicy Caramelized Onions: Heat 1 tablespoon olive oil in large nonstick skillet over medium heat until hot. Add 3 cups thinly sliced yellow onions and 2 to 3 medium thinly sliced red or green jalapeño peppers or 6 thinly sliced baby sweet red bell peppers. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low; stir in 1/2 teaspoon cumin. Cook 15 to 18 minutes or until onions are very tender and golden brown, stirring frequently. Season with salt, as desired. Makes 1-1/2 cups
Creamy Yogurt-Feta Sauce: Combine 1/2 cup reduced-fat or nonfat plain or Greek yogurt, 1/4 cup reduced-fat or regular crumbled feta cheese, 2 tablespoons minced onion and 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano leaves in small bowl. Season with salt and pepper, as desired. Refrigerate until ready to use. Makes about 3/4 cup
Cook's Tip: To broil burgers, preheat broiler. Place burgers on rack in broiler pan so surface of beef is 2 to 3 inches from heat element. Broil 9 to 10 minutes to medium (160°F) doneness, turning the burgers once. Place buns, cut sides up, on broiler pan so surface is 2 to 3 inches from heat element. Broil 45 to 60 seconds or until lightly toasted.Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving, with spicy caramelized onions: 240 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 32 mg cholesterol; 376 mg sodium; 30 g carbohydrate; 4.6 g fiber; 16 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 1.1 mcg vitamin B12; 2.6 mg iron; 34.3 mcg selenium; 3.8 mg zinc; 52.6 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of fiber, vitamin B12 and iron.Nutrition information per serving, using creamy yogurt-feta sauce: 226 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 34 mg cholesterol; 444 mg sodium; 27 g carbohydrate; 3.8 g fiber; 18 g protein; 6.7 mg niacin; 0.3 mg vitamin B6; 1.1 mcg vitamin B12; 2.4 mg iron; 34.6 mcg selenium; 3.9 mg zinc; 52.1 mg choline.This recipe is an excellent source of protein, niacin, selenium and zinc; and a good source of fiber, vitamin B6, vitamin B12 and iron.Nutrition information per serving, with mango-pineapple salsa: 218 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 32 mg cholesterol; 448 mg sodium; 28 g carbohydrate; 4.1 g fiber; 16 g protein; 6.8 mg niacin; 0.3 mg vitamin B6; 1.1 mcg vitamin B12; 2.6 mg iron; 34.2 mcg selenium; 3.8 mg zinc; 51.4 mg choline.This recipe is an excellent source of protein, niacin, selenium and zinc; and a good source of fiber, vitamin B6, vitamin B12 and iron.
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