Description

Tender slow-cooked beef brisket with caramelized onions, served on toasted French rolls with optional melted cheese and a side of rich au jus for dipping.

Ingredients

3 pounds beef brisket flat half

2 tablespoons vegetable oil

2 large sweet onions, sliced 1/4 inch thick

2 cups reduced-sodium beef broth

2 tablespoons reduced-sodium soy sauce

1 package (1-1/4 ounces) dry onion soup mix

1 teaspoon minced garlic

8 to 10 French rolls, split and toasted

Sliced provolone or Swiss cheese (optional)

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Instructions

Cut brisket into 3–4 pieces. Heat oil in a stockpot over medium heat and brown brisket pieces evenly. Remove and set aside.
Add onions to the pot and cook on low for 18–22 minutes until lightly caramelized, stirring occasionally.
Stir in broth, soy sauce, soup mix, and garlic. Return brisket to the pot. Bring to a boil, reduce heat, cover tightly, and simmer for 2½–3 hours until fork-tender. (Alternatively, bake covered at 325°F for the same time.)
Remove brisket and keep warm. Skim fat from cooking liquid.
Slice brisket very thinly against the grain. Divide meat among rolls and top with onions. Add cheese if desired.
Serve sandwiches with the cooking liquid on the side for dipping.

Notes

Swap brisket for chuck roast for a different texture.
Add a splash of red wine to the broth for richer flavor.
Use pepper jack cheese for a spicy twist.
Toast bread with garlic butter for extra flavor.
Keep meat in the au jus after slicing to prevent it from drying out.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Main Dish
Method: Stovetop or Oven-Braising
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 480
Sugar: 6g
Sodium: 920mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 36g
Cholesterol: 90mg