Ingredients directions
+ + 2-1/2 to 3-1/2 pounds beef Brisket 1. Cut Brisket 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.
+ + 2 tablespoons vegetable oil
+ + 2 large sweet onions, cut into 1/4-inch slices
+ + 2 cups reduced-sodium beef broth
+ + 2 tablespoons reduced-sodium soy sauce
+ + 1 package (1-1/4 ounces) dry onion soup mix
+ + 1 teaspoon minced garlic
+ + 8 to 10 French rolls, split, toasted
2. Add onions to stockpot; cook on low heat 18
to 22 minutes until lightly caramelized, stirring
occasionally. Add broth, soy sauce, soup mix and
garlic. Return brisket to stockpot; bring to a boil.
Reduce heat; cover tightly and simmer 2-1/2 to
3 hours or until brisket is fork-tender.
Cook’s Tip: Beef brisket can be cooked, covered, in
an oven preheated to 325°F for 2-1/2 to 3 hours or
until brisket is fork tender.
3. Remove brisket; keep warm. Skim fat from
cooking liquid. Carve brisket against the grain
into very thin slices. Divide brisket evenly among
rolls. Close sandwiches.
Cook’s Tip: After carving, beef can be returned to
cooking liquid and kept warm over low heat until
ready to serve, if desired.
4. Serve sandwiches with cooking liquid on the
side for dipping.
Cook’s Tip: You may top your sandwich with
sautéed onions or sliced provolone or Swiss cheese.
Recipe and images are courtesy of BeefItsWhatsForDinner.com. LT
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