beef french dip with au jus
- 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 garlicc
- 8 to 10 French rolls, split and toasted
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.
Test Kitchen Tips
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.
After carving, beef can be returned to cooking liquid and kept warm over low heat until ready to serve, if desired.
You may top your sandwich with sautéed onions or sliced provolone or Swiss cheese.
Nutrition information per serving, 8 servings: 385 calories; 14 g fat (4 g saturated fat; 3 g monounsaturated fat); 94 mg cholesterol; 790 mg sodium; 30 g carbohydrate; 2.1 g fiber; 37 g protein; 5.9 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 3.7 mg iron; 29.4 mcg selenium; 6.9 mg zinc; 113.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Nutrition information per serving, 10 servings: 258 calories; 10 g fat (3 g saturated fat; 1 g monounsaturated fat); 39 mg cholesterol; 659 mg sodium; 28 g carbohydrate; 1.9 g fiber; 18 g protein; 3.1 mg niacin; 0.2 mg vitamin B6; 0.7 mcg vitamin B12; 2.1 mg iron; 10 mcg selenium; 2.4 mg zinc; 40.4 mg choline.
This recipe is an excellent source of protein; and a good source of niacin, vitamin B6, vitamin B12, iron, selenium and zinc.