French Dip Brisket Recipes

Steps:

• For the spice rub: Preheat the oven to 220 degrees F.
• Stir together the 5-spice powder, salt and pepper in a small bowl.
• For the brisket braise: Rub spice rub on brisket. Sear brisket in oil in a skillet until brown, then set aside. Line the bottom of a large braiser or Dutch oven with lemongrass, onions, Thai chilies, jalapenos, brown sugar and cilantro. Place a rack over vegetables, then place brisket on the rack. Fill two-thirds the height of the brisket with prepared pho broth. Place the coriander seeds, cardamom pods, star anise and cinnamon stick into a piece of cheesecloth and tie into a sachet. Add spice sachet to pot, cover and transfer to the oven to braise, 12 hours. Remove meat from the braise and chill until cold, about 5 hours.
• Cut into 1/2-inch slices and reserve.
• For the cucumbers: Meanwhile, combine cucumber slices, sugar, salt and Chile sambal to taste in a bowl. Set aside for 1 hour, then refrigerate.
• For the carrot pickle: Boil vinegar, then add sugar, salt and Thai chiles. Pour over carrots in a bowl and set aside to cool, then refrigerate.
• For the spicy mayo: Mix mayo, salt, pepper, 5-spice powder and sriracha to taste in a bowl.
• For the sandwich: Butter the cut sides of the hoagie rolls and grill them until toasted. Coat each side with spicy mayo. Sear off 3 or 4 slices per sandwich of cooled brisket until hot, then layer them on roll bottoms, followed by spicy carrot pickle, pickled cucumber, fresh Thai Basil, cilantro, mint and white onion slices. Close sandwiches and cut in half on bias. Plate with bean sprouts, lime wedges and jalapenos. On side, fill a bowl with the pho soup broth, chile oil, cilantro and green onions for dipping, as one would a French Dip Sandwich.

Steps:

• Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side. Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary, and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables. Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving. For the Sandwiches: Remove the brisket from the crockpot and shred it. Butter both sides of the buns then place them under the broiler on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the "dip" for the sandwiches. Dunk and enjoy!

Steps:

• 1. Place a large skillet over medium heat with about 1 tablespoon EVOO. 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 reserve on a paper towel-lined plate to drain.
• 2. Return the skillet to medium high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 - 4 minutes per side
• 3. While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beefstock or broth, thyme, Worcestershire sauce and honey to the crock bot. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
• 4. Thinly slice the brisket. To serve, dunk bread into sauce and top with brisket, Swiss cheese, cooked veggies and more juice.

Steps:

• Put beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
• Cook on Low 7 to 9 hours.
• Remove brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from slow cooker into 5 individual bowls to serve with the sandwiches for dipping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.
• To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.