I blame the brisket for this mess. It was just so darn tender. And the broth? The wine made it so rich, so perfectly dunkable.
The brisket literally fell apart. It was like a love struck school girl–I barely looked at it and it fell to pieces.
I took one bite of the stuff and some instinct in my brain just took over. It was yelling, “Cheeeeeese, woman! This needs cheese!”
It was an accident. The really happy kind.
Guys? These sandwiches are really, really good. And the whole process is made so easy by the trusty slow cooker. I did brown the beef in a skillet for a short time before throwing it in the crockpot, but other than that, this is a dump and go recipe. The brisket cooks low and slow in a beef and wine broth seasoned with rosemary and bay leaf.
Once the beef is done, you just pile it onto the sandwiches, add your cheese, and give it a quick turn under the broiler.
I’ve never really had a french dip sandwich before, but now I can say with confidence that you haven’t really lived until you’ve dunked your sandwich in savory, beefy liquid. It’s an entirely new experience. One I insist you try as soon as possible.
If you’re not interested in cooking the carrots and potatoes with the beef, feel free to leave them out. I do suggest you keep the onions though. They really put the sandwiches over the top. Or, if you really must, I supppoooose you could skip the sandwich thing and serve this dinner as it was originally intended-on a pile of slow cooked veggies. Either way, you’re gonna love this beef!
Check the ingredients and detailed directions here: http://www.neighborfoodblog.com
