Monday, February 22, 2010


2 sandwich rolls of your choice
4 strips extra smoked bacon
2 green bell peppers, sliced
1 large onion, halved and cut into ribbons
a jar of beer mustard
1/8 cup beef stock

Preheat oven to 250°F. Place brisket in center rack and allow to heat through. (Time will vary depending on size of brisket). In the meantime fry up your bacon over low to medium low heat until crispy. Remove from pan and set on paper towels to drain. In the same pan, cook the onions and peppers over extremely low heat until they are completely caramelized. This will usually take about 20 minutes. Remove brisket from oven. Open foil carefully and pour 1/8 cup of the juices along with 1/8 cup of beef stock over the pepper and onion mixture, raise heat to medium and simmer for approximately 5 minutes. Remove from heat. Cut open your roll, slather the bottom with the beer mustard. Slice off enough brisket to make you happy, top with 2 strips bacon and a heaping serving spoon of the onion mixture. Serve immediately.

bacon recipe courtesy of: Jerry D. Russell, Cooking, by the seat of my Pants!, September 9, 2008,

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