Beef French Dip with Au Jus
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.
Cook Time: 4 hrs
Servings: 10
Ingredients: 9
Ingredients
Preparation
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Step 1
Cut beef Brisket Flat Half 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.
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Step 2
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.
Cooking Tip: Beef brisket can be cooked, covered, in an oven preheated to 325°F for 2-1/2 to 3 hours or until brisket is fork tender.
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Step 3
Remove brisket; keep warm. Skim fat from cooking liquid. Carve brisket against the grain into very thin slices. Divide brisket evenly among rolls and top with prepared onions. Top with cheese, as desired. Close sandwiches.
Cooking Tip: After carving, beef can be returned to cooking liquid and kept warm over low heat until ready to serve, if desired.
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Step 4
Serve sandwiches with cooking liquid on the side for dipping.
Nutrition Information
385 Calories
4g SAT FAT
37g PROTEIN
3.7 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 385 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 94 mg Cholesterol; 790 mg Sodium; 30 g Total Carbohydrate; 2.1 g Dietary Fiber; 37 g Protein; 3.7 mg Iron; 5.9 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.9 mg Zinc; 29.4 mcg Selenium; 113.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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