French Dip

These sandwiches are a big hit with my family.  They're very tasty plus they are super easy and low maintenance to both make and serve.

Adapted from: Neighbor Food
Difficulty: Easy
Category: Some Assembly Required
Recipe Column: CG
Serves: 6


3 tbsp olive oil
salt and pepper
2-3 lbs beef brisket, excess fat trimmed
1 onion, quartered
4 cloves garlic, minced
2 teaspoons dried rosemary
4 bay leaves
1 cup red grape juice
3-4 cups beef broth

1. Place the onion quarters in a large crockpot.
2. Sprinkle the brisket liberally with salt and pepper.  Heat the olive oil in a large frying pan.  Add the brisket and brown on both sides.  Move the brisket to the crockpot.
3. Add the garlic, bay leaves, rosemary and grape juice to the crockpot.  Add enough beef broth to cover the brisket.  If the 4 cups isn't enough, you can add water to cover the brisket the rest of the way although more beef broth would be better if you have it.
4. Cook the brisket on low for 8 hours.  Remove the lid and turn the heat up to high.  Cook for another hour.
5. Turn the heat off and remove the meat.  Shred the meat.
6. Strain the beef broth mixture and properly cool the liquid.

To freeze:

Divide the meat and the broth into equal numbers of containers or bags.  Freeze the meat and the broth separately.

To serve:

baguettes or rolls

swiss cheese

horseradish sauce

vegetable (we like sauteed green beans)

Thaw a container of meat and a container of broth in the refrigerate overnight.  Bring the broth to a boil in a sauce pan.  Boil for a few minutes to slightly thicken it and concentrate the flavors.  Turn the heat down to a simmer and add the beef.  Simmer until the beef is heated through.

Slice the baguettes or rolls down the middle and toast the cut sides under a broiler.  Spread horseradish sauce on the bread.  Pile beef on top of each roll and  cover with a slice or two of cheese.  Toast again to melt the cheese.  Ladle the broth into bowls and serve each sandwich with a bowl of broth and a side of vegetables.