BON APPETIT'S BEER BRAISED BRISKET

One of the only reasons I've never tried a brisket recipe is that it's intimidating. What could be more intimidating then taking on one of America's most time honored traditions--taking a large slab of meat, rubbing it down with spices, and cooking the hell out of it for a bazillion hours.

Before the Super Bowl, I stumbled across a pretty great recipe in Bon Appetit for beer braised brisket. Like most good cue, the secret is making sure you properly allow the meat to rest in the fridge. This recipe was no exception. After rubbing it down, I'm supposed to let it sit in the fridge for two days before I can cook this sucker?

So yeah, I cheated.

Did I let it rest for two days? Nope. Did I let it sit out at room temp for an hour before cooking it? Nope. Could it have tasted way better if I did all that? Sure, maybe.

If you have the patience to do all of this then I would definitely recommend it. But if you're an impatient eater like me, feel free to cut these corners.

The end result is a really really juicy, tender, and flavorful brisket. I repurposed the brisket in tacos, salads, and even sandwiches.

If you want to try a really great sandwich idea, try this with your left over brisket:

Toasted Pretzel Buns

Green Onions

Iceburg Leaf Cups, or Bibb Lettuce will work

Tomato Slices

...and the secret sauce...

Add two tablespoons of mayo + 1.5 tablespoons of Sriracha + 2 teaspoons of garlic powder + MIX!

Spread the sauce on the toasted buns, sprinkle with some sesame seeds, and add toppings...Done!

#text #Meat #BBQ #Sandwiches