Green Chile Beef Mini Sandwiches Brisket

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Servings
   6 to 8

Prep Time
   20 minutes

Cook Time
   2 to 3 hours

Cooking Method
   Braising

Beef Type
   Chuck

Ingredients

• 1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 4 lbs.)
• 1 Tbsp. olive oil
• 1 large onion, chopped
• 1 cup prepared thick-and-chunky green salsa
• 12 to 16 mini sandwich rolls (2 to 3 inches long), split
• 8 slices pepper Jack or cheddar cheese, cut in half

Instructions

Heat oil in stockpot over medium heat until hot.  Place beef pot roast in stockpot; brown evenly.  Remove pot roast from stockpot.  Pour off all but 1 tsp. drippings.

Add onion to stockpot; cook and stir 3 to 5 minutes or until crisp-tender.  Return pot roast to stockpot.  Stir in salsa; bring to a boil.  Reduce heat; cover tightly and simmer 2 to 3 hours or until pot roast is fork-tender.

Remove pot roast; keep warm.  Skim fat from cooking liquid; keep warm.  Carve pot roast into thin slices; stir into cooking liquid.  Season with salt and pepper, as desired.

Warm rolls, if desired.  Layer cheese and beef mixture evenly onto bottoms of rolls.  Close sandwiches.  Serve with additional cooking liquid.

Tips from Our Cook

Green salsa is also called salsa verde or tomatillo salsa.  It is available in large supermarkets and specialty food stores.

Nutritional Information

Nutrition information per serving, using chuck arm roast, 1/6 of recipe:  728 calories; 38 g fat (15 g saturated fat; 11 g monounsaturated fat); 141 mg cholesterol; 971 mg sodium; 49 g carbohydrate; 2.7 g fiber; 48 g protein; 7.4 mg niacin; 0.4 mg vitamin  B6; 2.3 mcg vitamin B12; 5.1 mg iron; 56.8 mcg selenium; 7.9 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Nutrition information per serving, using chuck blade roast, 1/6 of recipe:  682 calories; 32 g fat (13 g saturated fat; 9 g monounsaturated fat); 153 mg cholesterol; 997 mg sodium; 49 g carbohydrate; 2.7 g fiber; 50 g protein; 5.9 mg niacin; 0.4 mg vitamin  B6; 2.6 mcg vitamin B12; 6.4 mg iron; 56.5 mcg selenium; 11.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Nutrition information per serving, using chuck shoulder roast, 1/6 of recipe:  597 calories; 25 g fat (10 g saturated fat; 6 g monounsaturated fat); 115 mg cholesterol; 997 mg sodium; 49 g carbohydrate; 2.7 g fiber; 45 g protein; 6.8 mg niacin; 0.4 mg vitamin  B6; 3.2 mcg vitamin B12; 5.8 mg iron; 60.0 mcg selenium; 7.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.