Thursday, January 27, 2011

French Dip Briskett

Let's face it, sandwiches are a staple of pretty much everyone's menu; whether it's packed for a lunch or made for a quick fix for supper, everyone incorporates sandwiches in their menu on a regular basis.  Although there's nothing wrong with a quick turkey an cheese; sometimes it's nice to have a sandwich with just a little more to it, a sandwich that is just a little more filling than your ordinary, everyday sandwich.  If you're looking for such a sandwich then look no further!  You definitely get so much more with this french dip briskett sub! Now this is a sandwich!

I've always loved french dips; the au jus adds just a little extra something to what would be an ordinary sandwich.  This sandwich takes french dips to the next level.  The briskett is slow cooked all day, the veggies are marinated in the flavorful beef broth; the crunchy bread drenched in the au jus, and it's all topped of with a heafty helping of cheese that slowly melts over the entire sandwich, can you say YUM?  My mouth is watering just telling you about it!  This sandwich is packed with so much flavor; it really is a meal all of it's own.  Just when you thought it couldn't get better, it does!  Put all these wonderful ingredients in the slow cooker, turn it on and walk away.  When you come home from work (or a fun day of shopping!) your meal is waiting on you; just assemble, eat and enjoy! 
French Dip Briskett


1 Tablespoon extra virgin olive oil
4 Slices bacon, chopped
Salt and pepper
1 3 Pound briskett
1 Large onion, thinly sliced
3 Cloves garlic, finely chopped or grated
1 Bay leaf
1/2 Pound cremini mushrooms, wiped clean and quartered
2 Tablespoons Worcestershire sauce
2 Cups beef stock or broth
2 Tablespoons thyme, chopped
2 Tablespoons honey
to serve:
1 Loaf bread, cut into 4 sections split and toasted
Sliced Swiss Cheese
Chopped flat-leaf parsley


Place a large skillet over medium heat and add 1 tablespoon of olive oil.  Add the bacon to the pan and cook until golden brown, about 5 minutes.  Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate.

Return the skillet to medium-high heat with the bacon fat.  Season both sides of the briskett with salt and pepper, and sear on all sides until golden-brown, about 3-4 minutes on each side.

While the meat is searing, add the bacon, onion, garlic, bay leaf, mushrooms, worcestershire, stock, thyme, and honey to the crockpot.  Season with salt and pepper and stire to combine.  Add the seared meat and cover.  Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.

Thinly slice the briskett.  To serve, dunk the toasted bread into the "au jus" in the crockpot, top with briskett, veggies, more juice, cheese and parsley.

Recipe Source: Rachael Ray, Rachael Ray Show

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