Thank you to Chef Tony Briggs from Certified Angus Beef for his idea of braising the brisket in root beer for this recipe. The root beer adds a wonderful sweet note to the beef and it’s fantastic!!
Yield : 20 eggrolls
Author : A FAMILY FEAST
INGREDIENTS
For The Brisket:
- 1 tablespoon canola oil
- 1 ½ cups onion chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine, such as merlot
- 3 14-ounce cans beef stock
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 tablespoon canola oil
- 1 tablespoon olive oil
- 2 pounds Certified Angus Beef brisket, trimmed of fat and cut into 3 inch cubes
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 12-ounce bottles root beer
- 8 whole black peppercorns
- 2 cinnamon sticks
For the Egg Roll Filling
- 1 tablespoon canola oil, divided
- 8 ounces button mushrooms diced
- ¼ teaspoon salt
- 1 cup onion diced
- 1½ tablespoons garlic minced
- ½ pound diced provolone cheese
- 1 1-pound package large eggroll wrappers (20 per package)
- 1 egg white with two tablespoons water to moisten wrapper edges
- Vegetable oil for frying
For the Queso Dip
- 4 tablespoons diced jarred jalapeno
- 1 pound white American cheese
- ¼ cup beer or ale
INSTRUCTIONS
- Preheat oven to 350 degrees.
You can visit afamilyfeast.com for full instructions.
