Beer-Braised BBQ Brisket Grinders - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P. Melodia
Mouth-watering BBQ brisket grinders are great for parties with the guys. Plus, you can get your barbecue fix without dusting off the grill.
Ingredients
- 2 tbsp. instant espresso coffee powder
- 2 tbsp. packed brown sugar
- 1 tbsp. smoked sweet paprika
- 1 tsp. ground cumin
- 1 tsp. ground ancho chile
- 1 tsp. kosher salt
- 2 tbsp. canola oil or bacon drippings
- 1 beef brisket
- 2 large white onions
- 6 clove garlic
- 1 bottle dark Mexican beer
- 1 can fire-roasted diced tomatoes
- 1 c. chipotle barbecue sauce (or your favorite barbecue sauce)
- 12 Kaiser, brioche, or Portuguese rolls
- Tangy Coleslaw
Instructions
- Heat oven to 300 degrees F. Mix espresso powder, sugar, paprika, cumin, ancho chile, and salt in a small cup. Set aside spice rub.
- Heat oil or bacon fat in a large, heavy Dutch oven over medium-high heat until shimmering. Add brisket and brown well on all sides, about 6 minutes. Remove brisket to a baking sheet to cool slightly.
- Discard all but 2 tablespoons of the drippings from pot. Add onions and garlic and sauté 4 minutes or until softened. Stir in beer, diced tomatoes (with juices), and barbecue sauce. Turn off heat.
- Meanwhile, rub brisket all over with spice rub. Place brisket, fat side up, into sauce mixture in pot and bring to a boil. Cover pot and place it in the oven. Braise for 4 1/2 hours or until brisket is fork-tender. Let cool completely in sauce. Skim off and discard fat from the surface of the sauce. Remove brisket and puree sauce in pot using a handheld blender (or puree in a blender). Return brisket to sauce in pot and cover. (You can make this up to 2 days ahead and keep it in the fridge.)
- To serve, heat brisket in sauce over low heat for 30 minutes, or until fork-tender. Transfer brisket to a cutting board; trim fat from it, then shred brisket with 2 forks into bite-size pieces. Return shredded beef to sauce in pot and toss until coated. Serve on rolls topped with coleslaw.
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