Best French Dip Brisket Recipes

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

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!

French Dip Brisket image

Provided by Estelle Anderson

Categories Beef

Time 8h40m

Number Of Ingredients 15

1 Tbsp evoo (extra virgin olive oil)
4 slice smoky bacon, chopped
salt & pepper
3 lb beef brisket
1 large onion, thinly sliced
2 - 3 clove garlic, finely chopped or grated
1 bay leaf
1 box cremini mushrooms, wiped clean and quartered (or use 1/2 pound fresh)
2 Tbsp worcestershire sauce
2 c beef stock or broth
2 Tbsp fresh thyme, chopped
2 Tbsp honey
TO SERVE:
1 loaf french bread, cut into 4-inch sections, split and toasted
sliced swiss cheese

Steps:

1. Place a large skillet over medium heat with about 1 tablespoon EVOO. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
2. Return the skillet to medium high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 - 4 minutes per side
3. While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beefstock or broth, thyme, Worcestershire sauce and honey to the crock bot. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
4. Thinly slice the brisket. To serve, dunk bread into sauce and top with brisket, Swiss cheese, cooked veggies and more juice.