Page's Platefuls: Spicy Beer Braised Brisket Sandwich

The month of June finally brings long warm days, farmer’s markets bursting with fresh local produce, a return to the grill, and—of course—a day to celebrate all of the dads out there! This month Chef Alex Page has featured two of his all-time favourite places to shop here at home in Durham Region—Trading Post Quality Foods and Town Brewery.

When thinking about the ultimate Father’s Day recipe, a dish featuring smoked meat and cold beer came to mind: the Spicy Beer Braised Brisket Sandwich.

Purchase some pre-smoked and sliced brisket from the Trading Post, and simmer that in pale ale from Town Brewery until it falls apart. Scoop your meat on a sesame bun, top it with whiskey cheddar, pile high with potato chips, and there you have it—some happy dads! Enjoy!

Spicy Beer Braised Brisket Sandwich

Ingredients (serves three):

• 1 1.1Kg package Trading Post Smoked and Sliced Beef Brisket
• 1 350ml bottle Wildly Delicious Newfoundland Screech Rum BBQ Sauce
• 1  473ml can Town Brewery Outside Jokes Pale Ale
• 1 scotch bonnet pepper, pierced*
• 2 cups Empire Hot Mustard Whiskey Cheddar, shredded
• 1 bag Kettle Crinkle Cut Habanero Lime Potato Chips
• Lettuce, Kolzik’s Horseradish Mustard, and Trading Post Sesame Seed Buns for serving

Instructions:

1. Safely thaw the brisket and add to a sauce pot along with the bbq sauce, beer, and scotch bonnet pepper. Place over high heat and bring to a boil. Once boiling, reduce head to medium-low and gently simmer until sauce is almost completely reduced and meat is tender, about 40 minutes. Season to taste with salt and pepper.
2. Preheat a broiler on high. Open the buns, and place on a baking sheet, cut side up. Place under the broiler until well toasted, about three minutes. Carefully remove from the oven and remove the bun tops and reserve. Scoop the meat mixture on the bottom of the buns, top with shredded cheese, and place back under the broiler until cheese is melted and bubbling, about three minutes.
3. Top sandwiches with potato chips and lettuce. Spread the mustard on the bun tops and place on the sandwich. Serve immediately.

Notes:

*Score the bottom of a scotch bonnet pepper in a criss-cross pattern and add to your braise. Remove the pepper once your dish is ready. This will give you all that chili flavour, without as much heat!

Chef Alex Page was able to purchase everything—except the beer—at Trading Post! When picking up the beer from Town, take dad and allow for some extra time. You may want to stay, and enjoy a cold beer and a pickle pie pizza—a locally-loved fan favourite!

You can serve this sandwich alongside the pale ale it was braised in, or Chef’s current favourite from Town, the Raspberry Punch Lemonade Sour!

Where to get your ingredients:

Trading Post Quality Foods: This unique country store, located on the outskirts of beautiful Port Perry and Lake Scugog, is a one-of-a-kind grocery experience. Shop farm fresh produce, seasonal products, baked goods, high quality meats, seafood, artisan cheeses, drinks, indulgent desserts, condiments, special sauces, cookware, and more. The market is located at 1920 Whitfield Road in Port Perry and open seven days a week.

Town Brewery: Founded in 2017 with a simple goal in mind; to make better beer and build a stronger community. You can stop in for a pint at the brewery, pick up a case of bottles from the fridge, or—during the summer months—check out their brews at the Whitby waterfront Pump House. The brewery is located at 1632 Charles Street in Whitby and open seven days a week.

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.