French Dip Sandwich

French Dip Sandwich
William Brinson
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preparation
15
minutes
cooking
495
minutes
Serves 4

Ingredients

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

Directions

  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.

 

Charlyne Mattox
December 2012

Nutritional Information

  • Per Serving
  • Calories 680
  • Fat 25 g
  • Sat Fat 6 g
  • Cholesterol 106 mg
  • Sodium 1,248 mg
  • Protein 50 g
  • Carbohydrate 61 g
  • Sugar 7 g
  • Fiber 4 g
  • Iron 8 mg
  • Calcium 74 mg
What does this mean? See Nutrition 101.

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