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2 delicious ways to bring brisket to your next tailgate

Make your tailgate pop with a spicy braised brisket sandwich and beef-stuffed peppers. Sponsored by Washington State Beef Commission

Apart from the game, of course, food and drink often take center stage at tailgates. Hot dogs, hamburgers, wings, and nachos are typically in the lineup — but who says brisket can't join in on the fun, too?! Jackie Madill, director of consumer information at the Washington State Beef Commission, joined New Day NW to demonstrate two easy and portable recipes and shared what to look out for when choosing your cut.

"I tell people all the time that your butcher should be your best friend," Madill said. "In my opinion, they're the most important person in the grocery store."

She added that a bright red color indicates the freshness of the meat, and it's always a good idea to double-check that the package is completely sealed before adding it to your cart.

Check out the recipes for a spicy braised brisket sandwich and stuffed peppers below:

Spicy Braised Brisket Sandwich Recipe

Serves 8 | Find nutrition information on WA Beef's website

INGREDIENTS:

  • 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1-1/2 cups (12 ounces) beer
  • 2 cans (4 ounces each) chopped green chiles, undrained
  • 1/2 cup beef broth
  • 1 to 1-1/2 teaspoons crushed red pepper
  • 6 to 8 Italian or ciabatta rolls, split
  • Giardiniera (optional)
  • Sliced provolone or jalapeño pepper cheese (optional)
  • Roasted Red Pepper Mayonnaise (recipe follows) (optional)

COOKING INSTRUCTIONS:

  1. Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket; season with salt and black pepper.
  2. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onion is crisp-tender. Return brisket, fat side up, to stockpot. Add beer, chiles, broth, and red pepper as desired; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender.
  3. Remove brisket. Skim fat from cooking liquid; keep cooking liquid warm. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid.
  4. Serve beef mixture in rolls topped with giardiniera, cheese, and mayonnaise, if desired.

Roasted Red Pepper Mayonnaise: Place 1/2 cup jarred chopped roasted red pepper, 1/2 cup mayonnaise, and 1 clove chopped garlic in food processor container. Cover; process until smooth. Yield: about 2/3 cup.

Cook's tip: Brisket may be prepared a day ahead and refrigerated. To reheat, heat in stockpot over medium-high heat 9 to 14 minutes or until 165°F, stirring occasionally.

Classic Beef Stuffed-Peppers Recipe

Serves 4 | Find nutrition information on WA Beef's website

INGREDIENTS:

  • 1 pound chopped brisket (or ground beef, 93% lean or leaner)
  • 4 medium red, yellow or green bell peppers
  • 1/2 cup minced onion
  • 2 teaspoons minced garlic
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
  • 1/2 cup cooked white or brown rice
  • 3 tablespoons tomato paste
  • 2 teaspoons dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley (optional)

COOKING INSTRUCTIONS:

  1. Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef or brisket, onion, and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt, and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
  3. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

For more recipes, visit Washington State Beef Commission's website. 

Sponsored by Washington State Beef CommissionSegment Producer Suzie Wiley. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day