Slow Cooked Brisket Dip Sandwich Recipes

SLOW-COOKER BRISKET SANDWICHES

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
• Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
• Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

SLOW COOKER BEEF BRISKET FRENCH DIP SANDWICHES RECIPE - (4.5/5)

Steps:

• Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side. Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary, and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables. Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving. For the Sandwiches: Remove the brisket from the crockpot and shred it. Butter both sides of the buns then place them under the broiler on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the "dip" for the sandwiches. Dunk and enjoy!

SLOW-COOKER BRISKET SANDWICHES

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
• Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
• Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
• Per serving: Calories 474; Fat 16 g (Saturated 7 g); Cholesterol 128 mg; Sodium 265 mg; Carbohydrate 18 g; Fiber 0 g; Protein 61 g
• You'll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza.

SLOW-COOKED BRISKET DIP SANDWICH

Steps:

• Preheat the oven to 150c/300f.
• Start with the beef. Heat the oil in a large oven-proof casserole dish. Sprinkle the salt and pepper on the brisket, and place in the hot pan. Sear each side for two minutes, then add in the rest of the beef ingredients. Bring to the boil, then place a lid on the pan and place in the oven. Cook for 4 hours. Check the meat every hour to make sure the liquid isn't going dry. Add in a cup of hot water from the kettle if it is. I usually add in 1.5 - 2 cups of water altogether.
• Towards the end of the cooking time for the beef, heat the oil in a frying pan and add in the green bell pepper, onion slices and a pinch of salt and pepper. Cook on medium-high until they start to brown at the edges, but still retain their crunch (about 3 minutes). Turn off the heat.
• Cut the baguette into four pieces and then slice each piece in half (lengthways). Place all 8 pieces on a baking sheet.
• Turn the oven up to high, and then take the brisket out of the oven. Take the lid off the pan. There should still be plenty of liquid in the pan, and there will probably be a layer of oil on top.
• Take a pastry brush, and brush a little of the oil from the top of the brisket liquid onto the inside of the cut baguette.
• Remove the beef and shred it slightly on a board, then divide the meat between the bottom pieces of the four baguettes. Top with the onions and peppers, then top with the cheese. Place the sandwiches (leave them open) in the oven and cook for 3-5 minutes - until the cheese has melted and the baguettes are warm.
• Take out of the oven and put the sandwiches together, then serve each sandwich with a little pot of the cooking liquid (you may want to spoon off any fat from the top before serving).