Classic french dips

Dinner tonight, June 24, 2014
Crazy good finger food/ sandwiches, so simple but an explosion of flavours... slow cooking when its best !
6 Servings

  • 1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into 1/2-inch-thick slices and separated into rings
  • 1 2 - 2 1/2pound fresh beef brisket or boneless beef bottom round roast
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme, marjoram, or oregano, crushed
  • ½ teaspoon black pepper
  • 1 14 1/2ounce can lower-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 16 ounce loaf whole grain baguette-style bread, cut crosswise into 6 pieces and split in half horizontally

1) Place onion in a 3 1/2- to 5-quart slow cooker. Trim fat from brisket. If necessary, cut brisket to fit in cooker. Place brisket on top of onion. Sprinkle with garlic, thyme, and pepper. Pour beef broth and Worcestershire sauce over all in cooker.

Cover and cook on low-heat setting for 9 to 10 hours for brisket or 8 to 9 hours for bottom round or on high-heat setting for 4 1/2 to 5 hours for brisket or 4 to 4 1/2 hours for bottom round.

Remove meat from cooker, reserving cooking liquid in cooker. Thinly slice meat across the grain, removing visible fat as you slice. Using a slotted spoon, remove onion from cooker. Place 3 to 4 ounces sliced brisket on top of each bread bottom. Top each with about 1/3 cup onions. Add bread tops. Skim fat from cooking liquid in cooker; pass liquid for dipping sandwiches (about 1/2 cup per serving).

Serving size 1 sandwich and about ½ cup cooking liquid
Nutritional notes:
Calories per serving 339

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