OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS

Open Faced BBQ Beef Brisket and Cheese Melts image

Provided by Allison Hazell

Time 1h10m

Number Of Ingredients 15

1-1/2 lb crock pot cooked beef brisket or eye round (see recipe below if you are not doing this from leftovers)
1 medium onion, chopped
1 green pepper, chopped
1 Tbsp cilantro
1 tsp oregano
2-3 c reserved gravy/au jus from crock pot
2-3 Tbsp your fave BBQ sauce (I used Famous Dave's Sweet and Spicy)
4 slice lightly toasted rye bread with seeds (or not)
4 slice Swiss or sharp white chedder cheese to cover
fresh cilantro or parsley, for garnish
BEEF AND AU JUS - IF STARTING FROM SCRATCH
3 lb beef brisket or eye round
1 can(s) low sodium beef broth
1 can(s) water
1 pkg dry Italian salad dressing seasoning

Steps:

1. IF STARTING FROM SCRATCH, HERE'S HOW TO COOK THE CROCK POT BEEF: Place 3 lbs of beef into crock pot with beef broth, water and Italian seasoning. Cook for 10 hours on low. This beef and it's au jus can be used for a number of recipes, including chimichanga filling, tacos, shredded beef nachos, etc.
2. With 1-1 1/2 lbs of shredded tender beef remaining in crock pot, remove enough liquid to keep it totally drenched but not too soupy. Put that liquid aside for another use. Add chopped onion, pepper, cilantro and oregano into the crock pot with remaining beef and au jus. Turn crock pot up to high and cook for 40-60 mins.
3. Take mixture out of crock pot and place in bowl. Add your BBQ sauce and combine.
4. Place heaps of meat mixture onto the lightly toasted rye bread slices. Top with cheese. Broil until cheese melts and is bubbly brown.