Rating: 3 stars
109 Ratings
  • 5 star values: 20
  • 4 star values: 24
  • 3 star values: 31
  • 2 star values: 29
  • 1 star values: 5
Charlyne Mattox


Credit: William Brinson

Recipe Summary test

15 mins
8 hrs 15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

  • In a large bowl, whisk together the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine.

  • Dividing evenly, form sandwiches with the baguette, brisket, and reserved onions. Serve with the cooking liquid, for dipping, and the salad.

Nutrition Facts

680 calories; fat 25g; saturated fat 6g; cholesterol 106mg; sodium 1248mg; protein 50g; carbohydrates 61g; sugars 7g; fiber 4g; iron 8mg; calcium 74mg.