Slow-cooked beef Brisket has never tasted so good. Sliced thin and stacked on a hoagie roll, you almost don't need the au jus. Almost.
INGREDIENTS
- 2-1/2 to 3-1/2 pounds Beef Brisket
- 2 tablespoons vegetable oil
- 2 large sweet onions, cut into 1/4-inch slices
- 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 hoagie rolls, split, toasted
COOKING
- Cut Brisket into 3 to 4 pieces. Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown pieces evenly. Remove brisket from stockpot; set aside.
- Add onions to stockpot; cook on low heat 18 to 22 minutes until lightly caramelized, stirring occasionally. Add broth, soy sauce, soup mix and garlic. Return brisket to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.
- Remove brisket; keep warm. Skim fat from cooking liquid. Carve brisket against the grain into very thin slices. Divide brisket evenly among rolls. Close sandwiches.
- Serve sandwiches with cooking liquid on the side for dipping.
Credit to BeefItsWhatsForDinner.com
