Recipes

Time: 255 Minutes

Wasabi-Beer Braised Brisket

Enjoy the heat of wasabi with the complex flavors of beer in this beer-braised brisket, thinly sliced and served on a wheat baguette.

Ingredients

  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 1 beef Brisket Flat Half (4 to 4-1/2 pounds)
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 2 medium onions, each cut into 12 wedges
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) beer
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 1 bottle (12 ounces) chili sauce
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • 2 teaspoons wasabi paste
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • Coleslaw (recipe follows)
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • 3 whole wheat baguettes, cut into 10 to 12 pieces (4-1/2 to 5 inches each), split
  • Quick Facts

  • 255 Minutes
  • 12 Servings
  • 462kcal Calories
  • 35g Protein
  • Cooking

    1. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef brisket. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    2. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    3. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    4. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    5. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    6. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    7. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    8. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    9. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    10. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    11. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    12. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    13. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    14. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    15. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    16. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    17. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    18. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    19. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    20. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    21. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    22. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    23. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    24. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    25. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    26. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    27. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    28. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    29. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    30. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    31. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    32. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    33. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    34. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    35. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    36. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    37. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    38. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    39. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    40. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    41. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    42. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    43. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    44. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    45. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    46. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    47. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    48. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    49. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    50. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    51. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    52. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    53. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    54. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    55. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    56. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    57. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    58. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    59. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    60. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    61. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    62. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    63. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    64. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    65. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    66. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    67. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    68. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    69. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    70. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    71. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    72. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    73. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    74. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    75. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    76. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    77. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    78. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    79. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    80. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    81. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    82. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    83. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    84. Preheat oven to 325°F. Press garlic evenly onto all surfaces of beef Brisket Flat Half. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
    85. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    86. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    87. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    88. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    89. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    90. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    91. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    92. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    93. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    94. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    95. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    96. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    97. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    98. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    99. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    100. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    101. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    102. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    103. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    104. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    105. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    106. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    107. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    108. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    109. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    110. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    111. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    112. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    113. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    114. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    115. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    116. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    117. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    118. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    119. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    120. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    121. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    122. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    123. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    124. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    125. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    126. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    127. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    128. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    129. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    130. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    131. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    132. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    133. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    134. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    135. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    136. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    137. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    138. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    139. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    140. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    141. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    142. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    143. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    144. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    145. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    146. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    147. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    148. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    149. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    150. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    151. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    152. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    153. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    154. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    155. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    156. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    157. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    158. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    159. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    160. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    161. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    162. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    163. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    164. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    165. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    166. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    167. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    168. Add onions to large stockpot or large baking pan. Place brisket over onions. Stir in beer and chili sauce; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 3-1/2 to 4 hours or until beef is fork-tender.
    169. Meanwhile, prepare coleslaw.
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    251. Meanwhile, prepare coleslaw.
    252. Meanwhile, prepare coleslaw.
    253. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    254. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    255. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    256. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    257. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    258. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    259. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    260. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    261. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    262. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    263. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    264. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    265. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    266. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    267. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    268. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    269. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    270. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    271. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    272. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    273. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    274. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    275. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    276. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    277. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    278. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    279. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    280. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    281. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    282. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    283. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    284. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    285. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    286. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    287. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    288. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    289. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    290. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    291. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    292. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    293. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    294. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    295. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    296. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    297. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    298. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    299. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    300. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    301. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    302. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    303. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    304. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    305. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    306. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    307. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    308. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    309. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    310. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    311. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    312. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    313. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    314. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    315. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    316. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    317. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    318. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    319. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    320. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    321. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    322. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    323. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    324. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    325. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    326. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    327. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    328. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    329. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    330. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    331. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    332. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    333. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    334. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    335. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    336. Remove brisket; keep warm. Skim fat from cooking liquid; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in wasabi paste.
    337. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    338. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    339. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    340. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    341. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    342. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    343. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    344. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    345. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    346. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    347. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    348. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    349. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    350. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    351. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    352. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    353. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    354. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    355. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    356. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    357. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    358. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    359. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    360. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    361. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    362. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    363. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    364. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    365. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    366. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    367. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    368. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    369. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    370. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    371. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    372. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    373. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    374. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    375. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    376. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    377. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    378. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    379. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    380. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    381. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    382. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    383. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    384. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    385. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    386. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    387. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    388. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    389. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    390. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    391. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    392. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    393. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    394. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    395. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    396. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    397. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    398. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    399. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    400. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    401. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    402. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    403. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    404. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    405. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    406. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    407. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    408. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    409. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    410. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    411. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    412. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    413. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    414. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    415. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    416. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    417. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    418. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    419. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.
    420. Carve brisket diagonally across the grain into thin slices. Return beef to cooking liquid; keep warm. Divide beef and onions evenly over roll bottoms; close sandwiches. Serve remaining sauce for dipping, if desired. Serve with coleslaw.

      Coleslaw: Combine ½ cup rice vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons toasted sesame oil, 2 teaspoons minced fresh ginger and 2 teaspoons honey in large bowl. Add 1 package (16 ounces) coleslaw mix and 1 package (8 ounces) shredded red cabbage; toss to coat. Season with salt, if desired.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    12 462kcal 14g 49mg 48g 35g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 6g Monounsaturated Fat; Carbohydrates; Fiber; 6.8mg NE Niacin; 0.5mg Vitamin B6; 2.1mcg Vitamin B12; 4.4mg Iron; 61.6mcg Selenium; Zinc; 136.3mg Choline;

    Courtesy of BeefItsWhatsForDinner.com