Slow Cooker Beef Brisket French Dip Sandwiches Recipe 455

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



Slow Cooker Beef Brisket French Dip Sandwiches Recipe - (4.5/5) image

Recipe From keyingredient.com

Provided by á-43099

Number Of Ingredients: 15

3 tablespoons olive oil
2 to 3 pounds beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 medium potatoes, quartered, optional
4 carrots, chopped into bite sized pieces, optional
4 garlic cloves, minced
2 teaspoons dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover
Buns
Butter
Swiss Cheese

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 3-INGREDIENT FRENCH DIPS



Slow Cooker 3-Ingredient French Dips image

This is a super simple-recipe. It's always a hit with my family! I love it served on French rolls; they soak up the au jus and taste great.

Recipe From allrecipes.com

Provided by Anonymous

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 7h5m

Yield 8

Number Of Ingredients: 4

1 (3 pound) beef brisket
1 envelope onion soup mix
1 (14 ounce) can beef broth
8 large French rolls, split
Calories500.7 calories
Carbohydrate79.8 g
Cholesterol33.8 mg
Fat5.9 g
Fiber3.4 g
Protein31.5 g
SaturatedFat2.1 g
Sodium2273.1 mg
Sugar4.1 g

Steps:

  • Put beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
  • Cook on Low 7 to 9 hours.
  • Remove brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from slow cooker into 5 individual bowls to serve with the sandwiches for dipping.


PULLED BRISKET SANDWICHES



Pulled Brisket Sandwiches image

Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. -Jane Guilbeau, New Orleans, Louisiana

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 12 servings.

Number Of Ingredients: 15

1 fresh beef brisket (4 to 5 pounds)
1-1/2 cups water
1/2 cup Worcestershire sauce
2 tablespoons cider vinegar
2 garlic cloves, minced
1-1/2 teaspoons beef bouillon granules
1-1/2 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons butter
1/2 teaspoon hot pepper sauce
12 kaiser rolls, split
Calories 405 calories
Fat11g fat (4g saturated fat)
Cholesterol69mg cholesterol
Sodium753mg sodium
Carbohydrate38g carbohydrate (7g sugars
Fiber1g fiber)
Protein37g protein.

Steps:

  • Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.


SLOW-COOKER FRENCH DIP SANDWICHES



Slow-Cooker French Dip Sandwiches image

Recipe From epicurious.com

Categories     Beef

Number Of Ingredients: 8

3 pounds Boneless Beef Chuck Roast
1 teaspoon Freshly ground black pepper (to taste)
1 tablespoon Vegetable Oil
1 piece Large Onion, thinly sliced
1/2 teaspoon Kosher Salt, plus more to season roast
1/2 cup Dry Red Wine
2 cups Beef Broth
1 piece Bay leaf

Steps:

  • 1. Season the chuck roast. Remove the roast from its packaging and pat dry with paper towels. Generously season on all sides with salt and pepper.
  • 2. Sear the roast. Warm 2 teaspoons of the oil in a large frying pan over medium-high heat until shimmering. Add the roast and sear until it releases easily from the pan and has formed a brown crust, 5 to 10 minutes. Flip and sear the other side. When done, transfer the seared roast to a 6 quart or larger slow cooker.
  • 3. Cook the onions. If the pan is dry, add the remaining 1 teaspoon oil. Add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions just start to soften and turn translucent around the edges - they will finish cooking through in the slow cooker.
  • 4. Deglaze the pan. Add the wine. As it bubbles and simmers, scrape up any browned bits from the bottom of the pan. Pour the wine and the onions over the roast in the slow cooker.
  • 5. Add the broth and bay leaf to the slow cooker. Add the broth and bay leaf to the slow cooker and stir to combine.
  • 6. Cover and cook on low for 6 to 8 hours. Cover and cook until the roast is tender, 6 to 8 hours on the LOW setting.
  • 7. Slice the meat midway through cooking (optional). If you're nearby at around the 4-hour mark, remove the roast from the slow cooker and slice into 1/4- to 1/2-inch-thick pieces. It's easier to slice the roast at this point, but isn't strictly necessary for the recipe. Return the sliced meat to the slow cooker and continue to cook for the remaining time.
  • 8. Toast the buns. When it's close to time to serve, heat the oven to 400°F. Butter both halves of the buns and place cut-side up on a baking sheet. Toast in the oven until the buns are just starting to turn golden, about 5 minutes. Remove from the oven. If you like, spoon a little of the cooking juices onto the bottom half of the buns before adding the meat.
  • 9. Lift the meat from the juices. If you sliced the roast already, lift it from the juices with tongs and divide it equally between the bottom halves of the buns. If you did not yet slice the roast, lift it to a cutting board and slice it as thinly as you can, or shred the meat if it will no longer hold together in slices. Divide the meat between the bottom halves of the buns, and spoon a little extra cooking juice on top, if you like.
  • 10. Top with cheese and toast. Top the piles of roast beef with cheese, if using. Switch the oven to broil, and toast the bottom halves of sandwiches until the cheese starts to melt, about 1 minute.
  • 11. Strain the liquid. Strain the cooking liquid into a measuring cup or serving bowl. Pick out the onions and either serve with the sandwiches or use for another purpose. As the jus sits, skim the fat that rises to the top.
  • 12. Serve with jus. Top the sandwiches with the top halves of the buns. Serve with bowls of the cooking juices on the side for dipping.




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  2. Cut beef Brisket Flat Half into 3 to 4 pieces. Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown pieces evenly. Remove brisket from stockpot; set aside.
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