Thursday, December 13, 2012

Slow Cooker French Dip Sandwich

This is also from the December 2012 issue of Real Simple. It was also really easy and satisfying and will be in my regular rotation.

  • 2  cups  low-sodium beef broth
  • 1  medium onion, sliced
  • 2  cloves garlic, smashed
  • 2  tablespoons  Worcestershire sauce
  • 1  tablespoon  all-purpose flour
  • 1 1/2  pounds  beef brisket, trimmed
  • kosher salt and black pepper
  • 3  tablespoons  olive oil
  • 2  tablespoons  red wine vinegar
  • 5  ounces  mixed greens (about 6 cups)
  • 1  large baguette—cut into 4 pieces, split horizontally, and lightly toasted
1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, and flour. Season the brisket with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
2. Ten minutes before serving, transfer the brisket to a cutting board and thinly slice against the grain. Strain the cooking liquid into a small saucepan and reserve the onions. Boil the cooking liquid until reduced to 1½ cups, 5 to 7 minutes.
3. In a large bowl, whisk together the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine.
4. Dividing evenly, form sandwiches with the baguette, brisket, and reserved onions. Serve with the cooking liquid, for dipping, and the salad.
We skipped the salad and served it with roasted broccoli and homemade french fries.

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