What you’ll need:
1 large onion cut into cubes
1 tablespoon garlic powder or 6 cloves fresh garlic
1 chopped celery
2 tablespoon of Monterey seasoned pepper
1 tablespoon of kosher salt
1 can of stout beet
8 ounces of bbq sauce (masterpiece has a nice smokey flavor)
¼ cup roasted red pepper, cut into thin strips
2 cups of warm water
1 tablespoon of chipotle mayonaise
1 lightly toasted brioche bun or sourdough bread
In shallow baking pan place the brisket fat side up. Place the onions and celery along the sides of the brisket. Smoother the top of the brisket with the Monterey seasoned pepper mix, garlic powder (fresh garlic) and salt
Pour the beer on top of the brisket and let it marinate for at least an hour.
Heat up your oven at 225 degrees. Add the water to the pan. Add a sheet of foil and place in the oven and slow cook it for about 8 hours (check water level so as not to burn the brisket)
Take the brisket out of the oven, remove foil and discard onion (although I love them with my brisket.
Pour the bbq sauce over the brisket and let it stand for about 15 minutes.
Gentle toast the brioch bun, spoon the chipotle mayonnaise onto the botton portion of the bun. Slice the brisket into thin slices and put onto the bun. Add the roasted red peppers and salad green if you choose.
Serve it with a nice glass of chilled dark brew and enjoy the rich taste of this melt in your mouth beer brisket It is one of the most popular sandwiches at the Artisan Cafe.