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1
For the brisket: Preheat the oven to 275 degrees F.
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2
Lay the sliced onions in the bottom of a roasting pan.
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3
Place the brisket on top of the onions and season with salt and pepper.
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4
Top with the garlic cloves and ale.
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5
Cover tightly with foil and roast until tender, 5 to 6 hours.
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6
Loosen the cover and let cool to room temperature.
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7
Heat the vegetable oil in a large saute pan over medium heat.
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8
Add the jalapeno and diced onion and cook until tender, 8 to 10 minutes.
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9
Add the pureed chipotle peppers and cook until warmed through, about 2 minutes.
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10
Remove from the heat and let cool to room temperature.
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11
Remove any excess fat from the cooled brisket with a spatula.
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12
Slice the brisket across the grain into 1 1/2-inch-thick pieces and gently pull the meat apart by hand.
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13
Place the meat in a large bowl and season with the granulated garlic, paprika, 1 teaspoon pepper and 2 teaspoons salt.
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14
Add the cooked onion and jalapeno mixture and toss gently to combine.
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15
For the biscuits: Increase the oven temperature to 375 degrees F and line a baking sheet with parchment paper.
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16
Combine the flour, baking powder, baking soda and salt in a large bowl.
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17
Cut in the 2 sticks of cold butter until the mixture is crumbly, being careful not to overmix.
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18
Add the Cheddar.
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19
Add the buttermilk a little at a time, just until the mixture is combined and moist.
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20
Turn the mixture out onto a lightly floured surface.
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21
Gently roll or press the dough into a 1-inch-thick rectangle.
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22
Cut the dough into 4-by-4-inch squares or use a large biscuit cutter, place on the baking sheet and brush with the melted butter.
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23
Bake until golden brown, about 45 minutes.
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24
Brush with additional melted butter while the biscuits are still warm.
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25
Set aside.
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26
For the chipotle sauce: Combine the guacamole, mayonnaise, chipotle peppers and lemon juice in a medium bowl and mix well.
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27
Season with salt, cover and refrigerate.
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28
To serve: Heat the butter in a large saute pan over medium heat.
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29
Add the onions and cook, stirring occasionally, until deep golden brown, about 20 minutes.
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30
Preheat the oven to 350 degrees F.
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31
Loosely wrap the biscuits in foil and place in the oven until warm.
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32
For each sandwich, place 6 to 8 ounces of the brisket mixture in a small saute pan.
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33
Heat until very warm, stirring so the brisket does not brown.
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34
Turn off the heat and top with 1 slice of Cheddar and some caramelized onions.
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35
Cover the pan until the cheese melts.
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36
Cut the warm biscuit in half lengthwise and fill with the brisket mixture.
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37
Top with the desired amount of chipotle sauce and serve.
