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Beef Brisket Meatball Sandwich

Beef Brisket Meatball Sandwich

If you need a great game day recipe, look no further

Courtesy of Aramark

A meatball sandwich never disappoints, and this one has touchdown potential. This recipe comes from Lincoln Financial Field, where the Philadelphia Eagles play.

This recipe is courtesy of Aramark.

Ingredients

For the Meatballs:

  • 2 Pounds brisket, ground
  • 2 Tablespoons garlic, chopped
  • 2 Tablespoons yellow onion, chopped
  • 2 Tablespoons Italian parsley, chopped
  • 2 Tablespoons grated Parmesan
  • 1 Cup grated Asiago
  • 2 Tablespoons fresh basil
  • 2 Tablespoons kosher salt
  • 1 Tablespoon fresh ground pepper
  • 4 eggs
  • 4 slices white bread
  • 1 Cup milk
  • Olive oil as needed to form balls
  • Water as needed to cook meatballs

For the Sunday Gravy:

  • 1/2 Pound inside round beef, diced
  • 4 Tablespoons yellow onion, diced
  • 2 Tablespoons sliced garlic cloves
  • 1/2 Cup water
  • 8 Ounces canned plum tomatoes
  • 8 Ounces canned crushed tomatoes
  • 2 Tablespoons Italian parsley, cleaned, stems removed and chopped
  • 2 Tablespoons fresh basil
  • 4 Tablespoons white wine
  • 1 Tablespoon kosher salt
  • 1/2 Teaspoon fresh ground black pepper
  • 1/2 Teaspoon crushed red pepper flakes

Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


Very little compares to the scrumptious aroma of homemade beef brisket as it braises away in the oven.

Nestled in a savory combination of beer and onions, plus a little sprinkle of herbs and spices, it gently bubbles and simmers in its pan, without any muss or fuss, for several hours until perfectly tender, moist and flavorful.

My favorite way to enjoy my beef brisket is to slice it up and generously pile it onto a toasted brioche bun with a good dollop of my homemade creamy horseradish sauce, brisket's perfectly delicious partner-with-a-kick, along with a copious amount of that sauce to create an extra juicy sandwich.

However you choose to serve beef brisket, this recipe has lots of rich flavor and is a terrific option to prepare when you're hungry for a bit of slow braised comfort food that's hearty-yet-nourishing, and will fill your own kitchen with aromas sure to bring everyone to the table!

How To Make Beef Brisket Braised in Beer

Beef brisket is a tougher cut of meat, and it requires a longer cooking time in order to yield tender, juicy results.

This makes braising for several hours a perfect cooking process for brisket, as it slowly and gently cooks the beef at a lower temperature, helping it to become increasingly tender over time, with an abundance of rich sauce to serve over top or alongside.

I appreciate being able to infuse my brisket recipe with extra flavor, a bit of “earthiness”, and braise it in a combination of sliced onions, lager beer and a some beef stock or broth.

Allowing it to gently simmer covered in the oven for several hours, the meat becomes fork-tender, succulent and deeply flavorful, ideal to serve sliced up in a warm sandwich slathered in horseradish, or as an entree with mashed potatoes, veggies, and the horseradish on the side.

Here's a glance at my beef brisket recipe: (or just jump to the full recipe. )


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